• 2 (no.10) cans sweet potatoes in syrup, drained
  • 1/2 lb. butter
  • 1 1/2 cups brown sugar, divided
  • 1 lb. Hickory or Cider House Bacon, cut into 1/2-inch pieces
  • 1 cup pecan pieces




Meal Course:

Dinner, Lunch

Dish Type:

Entrée, Side Dish


  1. Heat convection oven to 400°F. Arrange sweet potatoes in greased 12x20x2-inch baking pan.
  2. Combine butter and 3/4 cup brown sugar; bring to a boil. Drizzle over sweet potatoes. Bake at 400°F. for 20 minutes.
  3. Meanwhile, sauté bacon until it just begins to get crisp. Drain, reserving 2 tablespoons grease.
  4. Combine reserved bacon grease, bacon, pecans and remaining 3/4 cup brown sugar in skillet. Cook over medium heat, stirring constantly, until brown sugar melts and coats bacon and pecans.
  5. Sprinkle over top of sweet potatoes; bake an additional 5 minutes.