Sweet, caramelized baked southern candied sweet potatoes make the perfect Fall side dish – especially for holidays like Thanksgiving and Christmas!
3-4 large sweet potatoes, peeled and sliced into 1/4-inch thick rounds
1 cup pecan halves (I used Diamond of California Pecans)
3/4 cup butter, melted (12 tablespoons)
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt, or to taste
Place sweet potato rounds in a large pot and cover with water. Bring to a boil and cook until tender (do not over-cook, they should still be slightly firm and not mushy). Drain and transfer to a large bowl.
Add pecans, melted butter, brown sugar, white sugar, cinnamon, nutmeg, and salt to the bowl and stir to combine making sure potatoes are well-coated.
Transfer mixture to a large casserole dish and bake at 400 for 15-20 minutes until sugars are dissolved and potatoes are very easily pierced with a fork. Stir the potatoes to coat with the sauce at the bottom of the dish and serve.