Roasted Pecan Sweet Potatoes
Bite-site chunks of sweet potatoes roasted with olive oil and maple syrup are lightly crisp on the outside and soft on the inside.Sea salt, ground black pepper, and toasted pecans add savory balance to this naturally sweet fall seasonal favorite.
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Servings: 4
Calories: 359kcal
Ingredients
- 2 pounds sweet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 1 teaspoon sea salt divided
- 1/4 teaspoon ground black pepper
- 1/4 cup pecan pieces
Instructions
- Preheat oven to 425 degrees F.
Toast the pecans:
- Into a small skillet over medium heat, add the pecan pieces. Shake the skillet a few times to move the pecans around until lightly toasted. Keep an eye on the pecans because this will only take about 1 minute. Remove from the heat and set aside.
For the potatoes:
- Into a large mixing bowl, add peeled and cubed sweet potatoes. Add olive oil; toss to coat.
- Add maple syrup, 1/2 teaspoon sea salt, and ground black pepper. Toss to coat.
- Into a 9 x 13-inch prepared baking pan, arrange the coated sweet potatoes in an even layer.
- Bake 40 minutes, until sweet potatoes are cooked through and easily pierced with a fork. Remove from the oven.
To serve:
- Sprinkle with toasted pecan pieces and remaining 1/2 teaspoon sea salt.
- Adjust seasoning to taste and serve hot.
Nutrition
Calories: 359kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 708mg | Potassium: 839mg | Fiber: 7g | Sugar: 22g | Vitamin A: 32180IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 2mg
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