Sweet potatoes are a must for any southern holiday table. This recipe gives you all the deliciousness and health benefits of sweet potatoes, pecans and maple syrup without the goo! Sweet potatoes are a power food so let’s keep it simple while we celebrate.
For more health information about sweet potatoes, click here.
Maple Roasted Sweet Potatoes with Toasted Pecans
Makes 12 servings
Ingredients:
For the potatoes:
2 1/2 pounds sweet potatoes with the peel cut into 1 1/2 inch rounds and then into equal size pieces
(about 8 cups)
1/3 cup pure maple syrup
2 tablespoons European butter (Kerrygold), melted (you may substitute extra virgin olive oil)
1 tablespoon lemon juice
1/2 teaspoon Kosher salt
Freshly ground pepper, to taste
For the toasted pecans:
1 cup pecans, halves or chopped
1 tablespoon extra virgin olive oil
Kosher salt to taste
Instructions:
- Preheat oven to 400°
- Line one or two half sheet pans with parchment paper or non-stick foil.
- In a large bowl, combine the sweet potatoes, maple syrup, melted butter, lemon juice, salt and pepper.
- Spread the potatoes out on one or two prepared pans. Don’t crowd the pans.
- Roast on the middle rack of the oven for 30 minutes.
- While the potatoes are roasting, toss the pecans with olive oil and salt and toast in a skillet on medium heat until fragrant — about 2 to 5 minutes.
- Check to see if the potatoes are roasting evenly. If not, turn the pan around and cook for 10 more minutes. Repeat this until potatoes are browned to your liking. Don’t let them burn.
- Transfer potatoes to a platter and garnish with toasted pecans.
Adapted from twopeasandtheirpod.com
