Holly’s Sweet Potatoes with Pecans
December 17, 2008
My sister Holly brought sweet potatoes with pecans to our thanksgiving feast this year, needless to say everyone raved, so I felt it appropriate to share. This is her own recipe that she has been making for years. She informed me however that this time she changed it up by substituting the maple syrup that she normally uses for apple cider, making it a little less sweet. Her presentation was gorgeous as well, placing whole pecans around the perimeter, and chopped pecans on the inside over the brown sugar, 
stunning! She also emphasized the importance of when choosing your sweet potatoes, that you pick potatoes that are uniform in size so that they bake evenly throughout. Sweet potatoes are high in vitamin C and A, and are considered healthier than their counterpart, the potatoe. To learn more about the sweet potatoe and it’s nutritional values check out Southerfood.com. Please enjoy!
If your interested in checking out more sweet potatoes recipes, click here.
- 7 small sweet potatoes cooked & peeled
- 1 cup apple cider
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 cup brown sugar
- ½ cup whole pecans
- ¾ cup chopped pecans
Blend all four ingredients to a smooth consistency. Spread into 7×7 ” casserole dish. Sprinkle 1 cup brown sugar over top. Arrange whole pecans around perimeter. Sprinkle chopped pecans inside the perimeter and over the brown sugar. Bake @ 350 degrees for 30 min.
Serves: 10
Total time: 60 minutes
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