Low Carb Candied Sweet Potatoes with Pecans
How to Make It
Step 1
Peel the sweet potatoes using a peeler. Then cut them into quarters. They should be fairly large pieces. Place the potatoes into a pot of cold water large enough to cover them with an inch of water. Bring the pot to a boil and then down to a simmer. Allow the potatoes to simmer for 15 minutes or until the potatoes give to some pressure and are halfway cooked. Do not cook them all the way as they will be roasted in another step.
Step 2
Drain the potatoes once they are done cooking and set them aside. Combine the butter, brown sugar, salt and cinnamon in a small saucepan. Heat the mixture over medium heat until the butter is melted. Bring the mixture to a gentle boil and stir it occasionally until the butter combines with the sweetener.
Step 3
Preheat an oven to 350 F. Slice the sweet potatoes into smaller pieces and place the sweet potatoes into a 9” x 13” casserole dish.
Step 4
Add the pecans to the brown sugar glaze and pour the entire mixture over the sweet potatoes.
Step 5
Place the dish into the oven and bake for 15 minutes or until the pecans are roasted and the potatoes are glazed and cooked through. Cool slightly before serving.
Ingredients
- Yams, Sweet Potato Type, Raw – 2 pound
- Butter – ½ cup
- Brown Sugar Replacement by Swerve – ½ cup
- Coarse Kosher Salt by Morton – ¾ tsp
- Cinnamon – ½ teaspoon
- Pecans, Raw – 4 ounce