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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.

Recipe by Oxmoor House January 2005

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Credit: Oxmoor House

Recipe Summary

prep:
11 mins
cook:
35 mins
total:
46 mins
Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef's Notes

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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

175 calories; fat 6g; saturated fat 1.7g; protein 1.8g; carbohydrates 29.4g; cholesterol 5mg; iron 0.6mg; sodium 225mg; calories from fat 30%; fiber 3g; calcium 35mg.
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