These potatoes were delicious. The brown sugar caramelized on the potatoes and the pecans. There was just the right amount of spices. I didn't have to bake them for quite as long as the recipe called for. Also, if you wanted to cut back on the sugar a bit, you probably could, but I personally wouldn't change a thing. These will become a regular in our house.
Roasted Sweet Potatoes
More From Real Simple
Amount per serving
- Calcium: 79.38mg
- Calories: 364.65
- Calories from fat: 56%
- Carbohydrate: 39.42g
- Cholesterol: 5.02mg
- Fat: 22.62g
- Fiber: 7.36g
- Iron: 1.83mg
- Protein: 5.43mg
- Saturated fat: 3.1g
- Sodium: 192.7mg
- 4 teaspoons unsalted butter
- 4 pounds sweet potatoes or yams
- 1 teaspoon ground ginger
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- 6 tablespoons light brown sugar
- 8 ounces pecan pieces
- Heat oven to 350° F. Place the butter on a rimmed baking sheet and transfer to oven until melted.
Meanwhile, peel the sweet potatoes and cut them into 1-inch chunks. Add with the remaining ingredients and toss to combine. Roast, stirring occasionally, until tender, about 45 minutes.
Tip: You can use spiced nuts (store-bought or homemade) in place of plain.
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