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.
Oxmoor House JANUARY 2005
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.
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