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READY IN ABOUT 1¼ hrs

Baked Sweet Potatoes with Raisins and Pecans

Read Reviews (50)

"Sweet potatoes are baked with raisins and chopped pecans in this side dish that's satisfying and not too sweet. A syrup mixture is drizzled over the top as a glaze." — katysue

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Original recipe makes 6 cups Change Servings

5 sweet potatoes, peeled and cubed
1 ounce raisins
1 ounce chopped pecans

1/4 cup butter, melted
1/2 cup maple syrup
1/2 cup water

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Spread sweet potatoes in a single layer in a 9x13 inch baking dish. Sprinkle with raisins and chopped pecans.
In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.
Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 02, 2005

Perfect holiday side dish because it's so easy to make and delicious. I used sugar-free maple syrup to lower the calories and it still tasted great.

—MTJAVA

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Most Helpful Critical Review

Nov 25, 2005

This was a very east dish to prepare, but if you're going to cook it in one layer of cubed sweet potatoes, like the recipe says, be prepared to use two pans, or get only three sweet potatoes. I must have chosen enormous potatoes, because I could have filled two dishes. I would probably use less water to make the syrup thicker, but it was still extremely good. Not as rich as some of the sweet potato dishes I've had in the past.

—Jana Sue

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70 Ratings

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Jan 09, 2006

This was a big hit. Made it exact to directions! Was absolutely beautiful Made it for Thanksgiving and Christmas!

—Mom to Lena and Aiden

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Nov 26, 2005

This was so easy and great at thanksgiving. Was asked at dinner to make it again next year. Doubled the recipe, and put into a deeper baking dish (wasn't in a single layer) and baked 1/2hour longer.

—AAANSPACH

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Feb 05, 2004

The sweet potato fans at my Thanksgiving dinner really liked this dish and told me to give it a five-star rating. Instead of baking the potatoes, I cut them in small chunks and boiled them until they were tender but still firm (only because I spaced out about the time it takes to bake them), then put them in the oven with the turkey for 30 min.

—AVOCET

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Nov 25, 2005

This was pretty good. I used 5 potatoes and had to layer them. I baked them at 375 for about an hour and they were perfect.

—ld

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Aug 20, 2005

This dish was TOO good! I ate the whole thing myself and spent the rest of the night feeling guilty! If there was anything I'd change it would be to use a little less water, so that the syrup would be a bit thicker.

—RAZZMATAZZ

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Feb 18, 2006

The best recipe I've found for sweet potatoes! Made it exactly as stated, and wouldn't change a thing. Big hit in our house.

—SWEETIEPEE99

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Nutrition

Calories
138 kcal
7%

Carbohydrates
21.9 g
7%

Cholesterol
10 mg
3%

Fat
5.6 g
9%

Fiber
1.9 g
8%

Protein
1.2 g
2%

Sodium
58 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Sweet Potatoes with Raisins and Pecans

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 138
** Calories from Fat: 50

% Daily Value *
** Total Fat 5.6g 9 %
** Saturated Fat 2.6g 13 %
** Cholesterol 10mg 3 %
** Sodium 58mg 2 %
** Potassium 237mg 7 %
** Total Carbohydrates 21.9g 7 %
** Dietary Fiber 1.9g 8 %
** Protein 1.2g 2 %
** Sugars 11.6g
** Vitamin A 156 %
** Vitamin C 2 %
** Calcium 4 %
** Iron 6 %
** Thiamin 6 %
** Niacin 5 %
** Vitamin B6 8 %
** Magnesium 7 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.