Candied Sweet Potatoes with Pecans Recipe

Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.

Bake potatoes in the preheated oven until you can easily pierce them halfway through with a sharp knife about 1 1/2 hours. Remove from the oven and allow to cool until easily handled at least 20 minutes. Leave the oven on.

Meanwhile mix brown sugar 1/2 cup butter pecans and pumpkin pie spice for topping in a bowl until thoroughly combined.

Peel the cooled sweet potatoes and cut crosswise into 3/4-inch thick slices.

Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Spread potato slices in a single layer in the dish and spoon a bit of topping over each slice. Add remaining potato slices in a second layer and sprinkle with remaining topping.

Bake uncovered in the preheated oven until bubbly and browned about 20 minutes. Use a serving spoon to dish this out making sure to get to some of the sauce from the bottom for each serving.