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Sweet Potatoes with Pecans Recipe

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Sweet Potatoes with Pecans Recipe

Prep Time: Cook Time:


  • Sweet potato, raw | 6.00 sweetpotato, 5" long
  • Butter, light, stick, without salt | 4.00 tbsp
  • Brown sugar | 1.50 tbsp packed
  • Spices, cinnamon, ground | 1.50 tsp
  • Salt | 0.75 tsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Pecans | 0.33 cup, chopped
  • Powdered sugar | 2.00 tbsp unsifted
  • green onions tops | 0.25 cup chopped
Nutrition Facts (Per Serving)

Calories per serving: 137.55 mg

Fat per serving: 5.95 g

Saturated fat per serving: 2.29 g

Protein per serving: 1.80 g

Sodium per serving: 220.40 mg

Cholesterol per serving: 6.36 g


  1. Put sweet potatoes in a 4-quart saucepan and add enough water to cover them. Cook over high heat, when water comes to a boil, after 5-6 minutes reduce heat to medium-high.
  2. Cook for 30-35 minutes or until sweet potatoes are tender. Drain, cool slightly then peel and cut them into 2-inch pieces.
  3. Preheat oven to 375°F. Place sweet potatoes, salt, black pepper, cinnamon, 3 tablespoons or butter and brown sugar in a mixing bowl.
  4. Beat at medium speed, scraping bowl often, until smooth and combined. Transfer the mixture into a lightly greased 2-quart casserole. Cover; bake for 20-25 minutes or until cooked through.
  5. By then, melt remaining butter in small skillet, when sizzling, add pecans and sugar. Cook over medium-low heat, stir constantly until pecans are golden, this will take 2-3 minutes. Remove from heat.
  6. When about to serve, sprinkle sweet potatoes with sugared pecans and green onions.

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