For the first time in years, I did not have to host Thanksgiving dinner. I only had to make my delicious baked sweet potatoes and my pecan pie which I will share the recipe later. Everyone enjoyed both.
Today, my kids asked for more baked sweet potatoes which I made again with pleasure. It brings me joy to share my recipes with you. Your thoughts are always welcome.
Baked Sweet Potatoes with Pecans
6 medium sweet potatoes
1 tbsp butter
¼ cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
Zest of one orange
½ tsp salt
For the topping
3 tbs melted butter
½ cup brown sugar
1 cup chopped pecan
3 tbs flour
In a large stockpot, cover the sweet potatoes with 1 inch of water; boil for 20 minutes or until fork-tender. Drain, allow to cool and remove skins and cut into big cubes.
Preheat the oven to 375° F. Lightly spray the baking dish with non-stick cooking spray
Place the potatoes in the baking dish.
In a small saucepan, combine the butter, brown sugar, cinnamon, ginger, all-spice, orange zest, and salt. Heat over medium until just boiling.
Remove from the heat and pour over the sweet potatoes.
To make the topping stir together the melted butter, brown sugar, flour, and pecans. Sprinkle the topping mixture over the potatoes
Bake for 25-35 minutes.
I hope you like the recipe for my baked sweet potatoes with pecans. We had a feast today. Tomorrow, my house will be quiet again. My older daughter will be back in school and I have to wait 27 days before seeing her.