Pecan-Crusted Candied Sweet Potatoes
Sweet potatoes topped with a crunchy pecan crust.
Ingredients
- 2 cans Princella Cut Sweet Potatoes, drained (15 oz each)
- ½ cup brown sugar
- ¼ cup butter, melted
- 1 tsp cinnamon
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F.
- Spread drained Princella Cut Sweet Potatoes evenly in a greased 2-quart casserole dish.
- In a medium bowl, mix together melted butter, brown sugar, cinnamon, and chopped pecans.
- Sprinkle the pecan mixture evenly over the sweet potatoes.
- Bake uncovered for 30 minutes, until the topping is golden and bubbly.
- Serve warm as a classic Thanksgiving side dish.
