Sweet Potatoes With Brown Sugar and Pecans

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Photo by Susie Cusher
Sweet Potatoes With Brown Sugar and Pecans 4.2 10 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 259 calories
    • Fat 11 g
    • Sat Fat 7 g
    • Cholesterol 30 mg
    • Sodium 42 mg
    • Protein 2 mg
    • Carbohydrate 39 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 55 mg

Heat oven to 375° F. Poke the sweet potatoes with a fork all over, about six times. Place them on a baking sheet lined with foil and bake until very tender, about 45 minutes to 1 hour.Cut the sweet potatoes in half lengthwise and, with a knife, make crosshatch marks, cutting into the potatoes about halfway through. Place the sweet potatoes on the baking sheet and set aside.In a medium bowl, combine the brown sugar, butter, and pecans (if using). Spoon the mixture onto the 8 sweet-potato halves. Heat in oven until the potatoes are hot and the sugar and nuts are browned, about 20 to 25 minutes. Serve hot or warm. 

Ingredients

  1. Check 4 large sweet potatoes or yams, scrubbed
  2. Check 3/4 cup packed light brown sugar
  3. Check 8 tablespoons (1 stick) unsalted butter, softened
  4. Check 1 cup pecan pieces (optional)

Directions

  1. Heat oven to 375° F. Poke the sweet potatoes with a fork all over, about six times. Place them on a baking sheet lined with foil and bake until very tender, about 45 minutes to 1 hour.
  2. Cut the sweet potatoes in half lengthwise and, with a knife, make crosshatch marks, cutting into the potatoes about halfway through. Place the sweet potatoes on the baking sheet and set aside.
  3. In a medium bowl, combine the brown sugar, butter, and pecans (if using). Spoon the mixture onto the 8 sweet-potato halves. Heat in oven until the potatoes are hot and the sugar and nuts are browned, about 20 to 25 minutes. Serve hot or warm.