I loved this take on sweet potatoes. They are topped with pecans, but for those with nut allergies, you can leave them off. The pure maple syrup is my favorite, and I love the real maple flavor, but if you only have regular syrup, use it.
Prep Time: 15 minutes
Cooking time: 1 hour
1/2 cup pecan halves
1/4 cup pure Maple Syrup
1/4 cup unsalted butter, melted
1 Tbsp Balsamic Vinegar
8 small Sweet Potatoes (2 1/2 pounds)
1/2 tsp coarse sea salt or kosher salt
Fresh Ground Pepper
1. Heat oven to 400 degrees Fahrenheit. Toast pecans on a baking sheet or skillet over medium heat, stirring for 6 minutes or until fragrant and lightly toasted. Set aside.
2. Whisk together maple syrup, butter, and vinegar till blended.
3. Halve sweet potatoes lengthwise; cut halves lengthwise into 2 or 3 long wedges. Place sweet potatoes in a large non stick roasting pan; pour maple syrup mixture over the sweet potatoes and toss till evenly coated.
4. Roast 50 minutes to 1 hour, tossing sweet potatoes and brushing them with maple syrup in pan every 15 minutes, until potatoes are tender and glazed (add a few tablespoons of water to pan if it gets too dry while roasting). Transfer glazed potatoes to large platter. Sprinkle with salt, pepper and toasted pecans.
Makes 8 servings. 215 cal, 11 g fat, 2 g protein, 29 carbs