Bring out the natural fabulous flavor of sweet potatoes by tossing them with brown sugar and crunchy pecans.
pounds sweet potatoes, peeled and cut into 1 1/2-inch cubes
medium onions, cut into eighths
cup butter or margarine, melted
cup firmly packed brown sugar
cup coarsely chopped pecans
teaspoon dried sage leaves
Heat oven to 450°. Place sweet potatoes and onions in roasting pan or rectangular pan, 13x9x2 inches. Drizzle with butter; toss to coat.
Bake uncovered 25 to 30 minutes, stirring once, until almost tender. Stir in brown sugar, pecans and sage. Bake 10 to 15 minutes longer or until coated and tender.
Sweet potatoes vary greatly in size. Purchasing them by weight assures the correct amount for this recipe.
These toasty roasted sweet potatoes pair perfectly with your Thanksgiving turkey. Cranberry sauce and steamed asparagus make great accompaniments.
Sweet potatoes are usually available with pale or dark orange skin and flesh. The dark orange sweet potatoes are the moister, sweeter and more flavorful of the two, and they are often mistakenly labeled "yams."
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.