Candied sweet potatoes (sweet potatoes in syrup)

Ingredients:

• 1.8 kg red-skinned sweet potatoes, peeled
• 6 tbsp (90 g) butter
• 1/2 cup brown sugar
• 1/3 cup granulated sugar
• 1 tsp pumpkin pie spice mix
• 1/2 teaspoon salt, plus more to taste
• 1/4 cup pecans

Preparation:

1. Cut the potatoes crosswise into 2.5 cm thick slices. Cut larger slices into halves or quarters so that they are all roughly the same size.
2. In a large Dutch oven, heat the butter over medium heat. In a small bowl, combine the brown sugar, granulated sugar, pumpkin pie spice, and salt. Add this mixture to the Dutch oven and whisk until it forms a paste. Add the potatoes and mix well, coating them evenly.
3. Cover and cook, stirring occasionally to avoid breaking up the potatoes, for 25 to 30 minutes until the potatoes are tender and can be pierced with the tip of a knife, and the sauce will resemble a thin syrup.
4. Meanwhile, preheat the oven to 180°C. Spread the nuts on a baking sheet and bake for about 8 minutes, until golden brown and lightly fragrant. Season with salt while still warm, then cool completely and chop coarsely.
5. Transfer the sweet potatoes and sauce to a large serving platter and sprinkle with nuts.