Southern Candied Sweet Potato Casserole with Pecans
Southern Candied Sweet Potato Casserole with Pecans features thinly sliced sweet potatoes, covered with brown sugar, cinnamon, nutmeg, and ground cloves, and topped with sweet creamy butter and candied pecans.
Use a mandolin, a food processor with a slicing blade, or sharp knife to slice the sweet potatoes as thin as possible, 1/8 of an inch or less.
Spray a 9-inch round baking dish with sides at least 2 1/2 to 3 inches high, lightly with non-stick cooking spray.
Place the sweet potato slices around the dish in a circular pattern. Set aside.
Mix the brown sugar, cinnamon, nutmeg, salt, and cloves in a small bowl and sprinkle it evenly over the sweet potato slices.
Top evenly with the cubes of butter.
Cover the dish with either aluminum foil or a lid and bake for 75 minutes.
Remove the casserole from the oven and remove the foil or lid.
Sprinkle the pecans evenly over the top and bake for an additional 10 minutes.
Let sit for about 10 minutes before serving.
Sharon's Expert Tips:For the most uniform sweet potato slices, try to choose potatoes that are approximately the same size in diameter and length. Longer potatoes which are about 3-inches or less in diameter work better than shorter, fatter potatoes.If your potato slices are thicker than 1/8 of an inch, they will take longer to cook.You can use purchased candied pecans, or check out my recipe for Quick and Easy Stovetop Candied Pecans here. You can also substitute toasted pecans for the candied pecans.