Recipe: Sweet Potatoes with Sugared Pecans (make ahead)

SWEET POTATOES WITH SUGARED PECANS

FOR THE POTATOES:
4 medium orange sweet potatoes or yams, cut into 2-inch chunks
2 tablespoons Land O Lakes Butter
1 tablespoon firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
FOR THE SUGARED PECANS:
1 tablespoon Land O Lakes Butter
1/4 cup chopped pecans
2 teaspoons sugar
1/4 cup sliced green onions (for serving)

TO PREPARE THE POTATOES:
Combine sweet potatoes and enough water to cover in 4-quart saucepan. Cook over high heat until water comes to a boil (5 to 6 minutes). Reduce heat to medium-high. Cook until potatoes are tender (30 to 35 minutes). Drain. Cool slightly. Peel potatoes.

Heat oven to 375 degrees F.

Place sweet potatoes and all remaining potato ingredients in large bowl. Beat at medium speed, scraping bowl often, until smooth. Spoon potato mixture into lightly greased 2-quart casserole.

Cover; bake for 20 to 25 minutes or until heated through.

TO PREPARE THE SUGARED PECANS:
Meanwhile, melt 1 tablespoon butter in small nonstick skillet until sizzling; add pecans and sugar. Cook over medium-low heat, stirring constantly, until pecans are golden (2 to 3 minutes). Remove from heat.

Just before serving, sprinkle potatoes with pecans and green onions.

TO MAKE-AHEAD:
Prepare sweet potato mixture and pecans as directed. Do not bake the sweet potato mixture; cover and refrigerate. Before meal time, heat oven to 375 degrees F; bake as directed. Just before serving, sprinkle with pecans and onions.

Makes 6 servings
Source: Land O Lakes, Inc.