Skillet Sweet Potatoes with Toasted Pecans
Yield 6-8 servings
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 pinch kosher salt
- 1/2 cup unsalted butter
- 6 sweet potatoes, peeled and sliced into 1/3” rounds
- 2 teaspoons vanilla extract
- 3/4 cup pecans, chopped and toasted
Combine the brown sugar, sugar, cinnamon, nutmeg and salt in a small bowl and set aside.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the sliced sweet potatoes and toss to coat with butter. Sprinkle the sugar mixture over the buttered potatoes and stir to coat. Reduce heat to low, cover skillet, and continue cooking for 45 minutes - 1 hr; stirring occasionally. Once the sauce has caramelized the potatoes and they’re fork-tender, stir in the vanilla. The sauce will thicken slightly once off the heat.
In a separate sauté pan, toast the pecans before topping the candied sweet potatoes.