Low Carb Candied Sweet Potatoes with Pecans

You might be thinking, “How can this side dish be Keto?” Some people practice Targeted Keto or Cyclical Keto, where they intake more carbohydrates on certain days. Sweet potatoes are an excellent carbohydrate option for people practicing these types of Keto as they are low on the glycemic index. Boiled sweet potatoes are cooked just enough and then coated in a generous amount of low carb brown sugar-butter mixture with a hint of cinnamon. The sweet potatoes are then topped with pecans and baked in the oven until all the flavors meld together. You can eat this along with lower carbohydrate side dishes full of healthy fats to help dampen the glucose response to the sweet potatoes. Even though it is the holidays, you can still enjoy a healthy yet indulgent low carb Thanksgiving treat.

How should I cut the sweet potatoes?

The sweet potatoes should be peeled and then cut into quarters. Cutting them into larger pieces will allow the least amount of water uptake into the potatoes resulting in less watery pieces. This helps the brown sugar glaze stick better (and the texture of the potatoes is more superior too).

How long should I boil the potatoes?

The time needed to boil will be dependent on the size of the potatoes. You are looking for sweet potatoes that still have some give to them and are halfway cooked. Once they are coated in the brown sugar glaze and baked, they will be the perfect, creamy texture.

Should I toast the pecans prior?

No, the pecans should be added raw to the brown sugar glaze. Once they are baked in the oven on top of the sweet potatoes, they will become roasted. Roasting them prior and then baking them with the potatoes will burn them.

Serving suggestions

Serve these Low Carb Candied Sweet Potatoes with Pecans with another favorite Keto Thanksgiving dish like Keto Thanksgiving Turkey Leg and Gravy https://www.carbmanager.com/recipe/keto-thanksgiving-turkey-leg-and-gravy. Be sure to add healthy fat to the meal like an avocado to “cushion” your blood glucose response to the potatoes.

Net Carbs

13.3 g
Fiber

3.2 g
Total Carbs

24.6 g
Protein

2.1 g
Fats

14.5 g

200 cals

Quantity

Serving Size

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Yams, Sweet Potato Type, Raw

2 pound
Butter

½ cup
Brown Sugar Replacement by Swerve

½ cup
Coarse Kosher Salt by Morton

¾ tsp
Cinnamon

½ teaspoon
Pecans, Raw

4 ounce

Step 1

Peel the sweet potatoes using a peeler. Then cut them into quarters. They should be fairly large pieces. Place the potatoes into a pot of cold water large enough to cover them with an inch of water. Bring the pot to a boil and then down to a simmer. Allow the potatoes to simmer for 15 minutes or until the potatoes give to some pressure and are halfway cooked. Do not cook them all the way as they will be roasted in another step.
Step 2

Drain the potatoes once they are done cooking and set them aside. Combine the butter, brown sugar, salt and cinnamon in a small saucepan. Heat the mixture over medium heat until the butter is melted. Bring the mixture to a gentle boil and stir it occasionally until the butter combines with the sweetener.
Step 3

Preheat an oven to 350 F. Slice the sweet potatoes into smaller pieces and place the sweet potatoes into a 9” x 13” casserole dish.
Step 4

Add the pecans to the brown sugar glaze and pour the entire mixture over the sweet potatoes.
Step 5

Place the dish into the oven and bake for 15 minutes or until the pecans are roasted and the potatoes are glazed and cooked through. Cool slightly before serving.