Glazed Sweet Potatoes

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.

Glazed Sweet Potatoes
Servings: 12 Prep 15 mins Cook 20 mins


  • 2 tablespoons vegetable oil
  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter
  • 2/3 cup packed dark-brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup toasted pecans, coarsely chopped

Make It

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.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 266, Fat, total (g): 11, chol. (mg): 16, sat. fat (g): 4, carb. (g): 40, fiber (g): 4, pro. (g): 2, sodium (mg): 166, Percent Daily Values are based on a 2,000 calorie diet.