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Jennifer Hunt, RDN, LD

Maple Roasted Sweet Potatoes with Pecans

Print Recipe
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 medium sweet potatoes
  • 3 tablespoons pure maple syrup
  • 1/2 cup pecans rough chopped
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1/4 tsp kosher salt

Method
 

  1. Preheat oven to 400°F. Line large baking sheet with non-stick foil and spray with oil (or use a Silpat Mat).
  2. Chop sweet potatoes into bite size pieces about 1-inch cubes and place in large bowl. Stir in pecans, maple syrup, and spices into the bowl. Toss well to coat sweet potatoes and nuts.
  3. Spread sweet potatoes and pecans on baking sheet. Make sure to use a spatula to scrape out all the maple syrup and nuts out of the bowl. 
  4. Roast in the oven for 40-45 minutes, until the sweet potatoes are lightly golden brown on edges, stirring once halfway through. Serve warm.

Notes

You MUST use non-stick foil OR a non-stick silicone mat.  Greasing regular foil still leads to sticking- I learned the hard way.
Serving Ideas
While these sweet potatoes are the perfect holiday side dish, they are also super yummy on top of salad greens with a bit of goat cheese, chicken, and a balsamic dressing!
Nutrition Per Serving
Calories 176; Fat 7g; Saturated Fat 0.7g; Cholesterol 0mg; Sodium 82mg; Potassium 476mg; Carbohydrate 27g; Dietary Fiber 4g; Sugars 13g (Added Sugars 7g; Natural Sugars 6g); Protein 3g