Skillet Candied Sweet Potatoes with Fresh Potatoes
You only need five ingredients to whip up these skillet sweet potatoes, and no oven is required! Fresh sweet potatoes are simmered slowly on the stovetop in brown sugar and butter and sprinkled with chopped pecans for a sweet side dish, perfect for serving at Thanksgiving, Sunday suppers or for weeknight dinners.
Ingredients
- 4-5 medium sweet potatoes (peeled)
- 1 cup dark brown sugar
- ½ cup butter (cut into 1 inch cubes)
- 1 teaspoon salt
- ½ cup toasted pecans
- Water
Instructions
- Cut the sweet potatoes into two inch slices. This will be 2-3 pieces per sweet potato depending on their size. Try to get the thickness of the slices about the same.
- Place in a large skillet with a lid. Add water to ¼ of the way up the sides of the sweet potatoes. Cover and bring to a simmer over medium high heat, then turn down to low and cook until fork tender, about 30 minutes.
- Drain the water from the pan and sprinkle the potatoes with brown sugar and salt. Add butter pieces and return to low heat. Heat uncovered until the liquid is thick, about 30 minutes, spooning the sauce over the sweet potatoes periodically. Add pecans before serving.
Barbara's Notes + Tips
- If you increase the recipe, use a pan large enough to have a single layer of potatoes. they can touch but should not overlap.
- If you want more gooey sauce, increase the brown sugar.
- To toast the pecans, chop them and place in the oven at 350º stirring every couple of minutes until they have browned, or brown them in a skillet on the stove. Either way, they brown quickly so keep an eye on them.
Nutrition
Calories: 462kcal | Carbohydrates: 67g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 602mg | Potassium: 595mg | Fiber: 5g | Sugar: 42g | Vitamin A: 21852IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 1mg