Although this side-dish recipe is a must-have for Thanksgiving and Christmas, you can enjoy it throughout the winter months when sweet potatoes are most available.
1. Heat oil in a large nonstick skillet over medium-high heat. Add sweet potatoes and stir-fry for 10 minutes, stirring frequently. Stir in 3/4 cup water and 1/4 teaspoon of the salt. Cover and reduce heat to medium. Cook for an additional 8 to 10 minutes, stirring occasionally.
2. In a small skillet, melt butter over medium heat. Stir in brown sugar, pumpkin pie spice and remaining 1/2 teaspoon of the salt. Cook for 1 minute; stir until sauce is smooth.
3. Transfer sweet potatoes to an oven-proof baking dish; spoon glaze on top and stir to combine. Sprinkle top evenly with chopped pecans.
4. If not serving right away, do not top with pecans. Let cool completely; cover and refrigerate for up to 2 days. To serve, bring to room temperature. Reheat at 325 degrees F for 30 minutes. Sprinkle nuts over top immediately before serving.