Candied Pecan Sweet Potatoes

1. 1

   Bake sweet potatoes in a 350 degrees oven on a foil-lined baking sheet about 1-1/4 hours or until tender.

2. 2

   Cool slightly.

3. 3

   Meanwhile, cook and stir pecans, granulated sugar, and the 1 tablespoon margarine or butter in a small heavy skillet over medium heat for 6 to 8 minutes or until sugar melts and turns golden brown.

4. 4

   (Don't overcook).

5. 5

   Immediately remove from heat and spread nut mixture on a greased baking sheet or foil; separate into clusters.

6. 6

   Cool completely and chop into small pieces with a knife; set aside.

7. 7

   Scoop pulp from baked sweet potatoes into a mixing bowl, discarding peel.

8. 8

   Mash by hand or beat with an electric mixer on medium speed until smooth.

9. 9

   Stir in liqueur or milk, the 2 tablespoons margarine or butter, brown sugar, pumpkin pie spice, and salt.

10. 10

    Beat until fluffy.

11. 11

    Spread mixture in a lightly greased 2-quart rectangular baking dish.

12. 12

    Just before baking, sprinkle with candied pecans.

13. 13

    Bake, uncovered, for 30 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.