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Pecan-Crusted Candied Sweet Potatoes recipe

Pecan-Crusted Candied Sweet Potatoes

Print Recipe
Sweet potatoes topped with a crunchy pecan crust.
Course Dessert, Side Dish
Cook Time 30 minutes
Servings 6

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.