Maple-Pecan Sweet Potatoes

Oxmoor House
We've combined brown sugar and maple syrup to make a delicious glaze for this simple side dish. Our Test Kitchens staff loved the sweet potatoes paired with crunchy pecans.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Recipe Time

Prep: 11 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 175
Fat 6.0 g
Satfat 1.7 g
Protein 1.8 g
Carbohydrate 29.4 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 225 mg
Caloriesfromfat 30 %
Fiber 3.0 g
Calcium 35 mg

Ingredients

2 large sweet potatoes (about 2 pounds), peeled
1/2 teaspoon salt
1 tablespoon olive oil
Cooking spray
2 tablespoons finely chopped pecans
1 tablespoon brown sugar
2 tablespoons maple syrup
1 tablespoon butter, cut into small pieces

Preparation

Preheat oven to 450°.

Cut sweet potatoes in half lengthwise. Cut each half crosswise into 1/2-inch pieces. Place sweet potato in a large heavy-duty zip-top plastic bag. Sprinkle with salt and drizzle with oil. Seal bag; toss to coat. Place potato on a foil-lined baking sheet coated with cooking spray. Bake at 450° for 35 minutes or until browned.

Place pecans and next 3 ingredients in a serving bowl. Add potato; toss gently until coated. Serve immediately.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection

January 2005