sweet potatoes - Stovetop Candied Sweet Potatoes with Crunchy Topping

Photo by Tina T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    lb sweet potatoes, peeled and cut to 1-inch cubes

  • 6

    tbsp butter

  • 6

    tbsp brown sugar (or granulated sugar)

  • 1

    tsp pumpkin pie spice

  • 1

    tsp ground cinnamon

  • 1/4

    tsp fine sea salt

  • 6

    tbsp butter

  • 1

    c bread crumbs

  • 1/2

    c finely chopped pecans

  • 1/2

    tsp ground cinnamon

  • 2

    c 100% pure maple syrup

Directions

Butter a 9 x 13-inch baking dish and set it aside. Boil the sweet potatoes until tender, about 15 minutes. Drain thoroughly and add to the bowl of your mixer. Add 6 tablespoons of butter, brown sugar, pumpkin pie spice, cinnamon, and salt and mix on medium speed until creamy. Scoop the sweet potato mixture into the prepared baking dish, cover with foil, and keep in a warm oven. Melt 6 tablespoons of butter in a large skillet over medium heat and then increase the temperature to medium-high. Add bread crumbs, nuts, and cinnamon, and fry until crisp, 2 to 3 minutes. Remove the skillet from the burner and stir in the maple syrup. Distribute the topping evenly over the sweet potatoes and serve them warm. (As the topping cools, it becomes crunchier.) If serving the sweet potatoes plain, top with melted butter.

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