Maple-Pecan Sweet Potatoes

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 Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 6.0g
  • Saturated fat: 1.7g
  • Protein: 1.8g
  • Carbohydrate: 29.4g
  • Cholesterol: 5mg
  • Iron: 0.6mg
  • Sodium: 225mg
  • Calories from fat: 30%
  • Fiber: 3.0g
  • Calcium: 35mg

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

  1. Preheat oven to 450°.
  2. 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.
  3. 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.

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