Roasted Sweet Potatoes and Onions

Roasted Sweet Potatoes and Onions

Bring out the natural fabulous flavor of sweet potatoes by tossing them with brown sugar and crunchy pecans.

Prep Time

20

Minutes

Total Time

1:05

Hr:Mins

Makes

16

servings

4
pounds sweet potatoes, peeled and cut into 1 1/2-inch cubes
2
medium onions, cut into eighths
1/4
cup butter or margarine, melted
1/4
cup firmly packed brown sugar
1/4
cup coarsely chopped pecans
1
teaspoon dried sage leaves
  1. Heat oven to 450°. Place sweet potatoes and onions in roasting pan or rectangular pan, 13x9x2 inches. Drizzle with butter; toss to coat.
  2. 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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Sweet potatoes vary greatly in size. Purchasing them by weight assures the correct amount for this recipe.
Serve-With
These toasty roasted sweet potatoes pair perfectly with your Thanksgiving turkey. Cranberry sauce and steamed asparagus make great accompaniments.
Did You Know?
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:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 30mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 3g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.