Sweet, crunchy pecans enhance this sweet potato side dish.
| 6 |
|
medium (about 3 1/2 pounds) orange sweet potatoes or yams, cut into 2-inch chunks |
| 3 |
|
tablespoons LAND O LAKES® Butter |
| 1 1/2 |
|
tablespoons firmly packed brown sugar |
| 1 1/2 |
|
teaspoons ground cinnamon |
| 3/4 |
|
teaspoon salt |
| 1/4 |
|
teaspoon pepper |
| 1 |
|
tablespoon LAND O LAKES® Butter |
| 1/3 |
|
cup chopped pecans |
| 2 |
|
tablespoon sugar |
| 1/4 |
|
cup sliced green onions |
Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat until water comes to a boil (5 to 6 minutes). Reduce heat to medium-high. Cook until potatoes are tender (30 to 35 minutes). Drain. Cool slightly. Peel potatoes.
Heat oven to 375°F. Place sweet potatoes and all remaining potato ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth.
Spoon potato mixture into lightly greased 2-quart casserole. Cover; bake for 20 to 25 minutes or until heated through.
Meanwhile, melt 1 tablespoon butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, until pecans are golden (2 to 3 minutes). Remove from heat.
Just before serving, sprinkle potatoes with pecans and green onions.
MAKE-AHEAD METHOD:
Prepare sweet potato mixture and pecans as directed. Do not bake the sweet potato mixture; cover and refrigerate. Before meal time, heat oven to 375°F.; bake as directed. Just before serving, sprinkle with pecans and onions.
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