8
15 minutes
55 minutes
Nonstick aluminum foil
4 large sweet potatoes
4 tablespoons unsalted butter (melted)
1 tablespoon pumpkin pie spice (or cinnamon)
2 tablespoons brown sugar
1/4 teaspoon ground red pepper
1 teaspoon kosher salt
1/2 cup chopped pecans
3/4 cup maple syrup
- Preheat oven to 400°F. Line baking sheet with foil. Peel (if desired) and cut potatoes into 1-inch cubes.
- Place in large mixing bowl: melted butter, pumpkin pie spice, brown sugar, red pepper, and salt; whisk until smooth. Stir in potatoes until well coated. Arrange potatoes in single layer on baking sheet; bake 35-40 minutes, stirring occasionally, or until potatoes are tender and golden.
- Meanwhile, place pecans and maple syrup in a small saucepan on medium-low; cook 2-3 minutes, stirring occasionally, or until warm. Spoon pecan mixture over potatoes. Serve.
CALORIES (per 1/8 recipe): 260; FAT: 11g; SAT FAT: 4g; TRANS FAT: 0g; CHOL: 15mg; SODIUM: 270mg; CARB: 41g; FIBER: 3g; SUGARS: 27g; PROTEIN: 2g; VIT A: 0%; VIT C: 0%; CALC: 6%; IRON: 6%
Nonstick aluminum foil
4 large sweet potatoes
4 tablespoons unsalted butter (melted)
1 tablespoon pumpkin pie spice (or cinnamon)
2 tablespoons brown sugar
1/4 teaspoon ground red pepper
1 teaspoon kosher salt
1/2 cup chopped pecans
3/4 cup maple syrup
- Preheat oven to 400°F. Line baking sheet with foil. Peel (if desired) and cut potatoes into 1-inch cubes.
- Place in large mixing bowl: melted butter, pumpkin pie spice, brown sugar, red pepper, and salt; whisk until smooth. Stir in potatoes until well coated. Arrange potatoes in single layer on baking sheet; bake 35-40 minutes, stirring occasionally, or until potatoes are tender and golden.
- Meanwhile, place pecans and maple syrup in a small saucepan on medium-low; cook 2-3 minutes, stirring occasionally, or until warm. Spoon pecan mixture over potatoes. Serve.
CALORIES (per 1/8 recipe): 260; FAT: 11g; SAT FAT: 4g; TRANS FAT: 0g; CHOL: 15mg; SODIUM: 270mg; CARB: 41g; FIBER: 3g; SUGARS: 27g; PROTEIN: 2g; VIT A: 0%; VIT C: 0%; CALC: 6%; IRON: 6%
