Candied Sweet Potatoes with Brown Sugar and Pecans
Ingredients
- 3 Sweet potatoes, peeled and cut into 1 inch chunks
- 1 tablespoon butter, melted
- 2 tablespoons olive oil
- 1/4 cup brown sugar, packed
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
Pecan Topping
- 1/2 cup chopped pecans
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons butter, melted
Instructions
To Make the Pecan Topping
- In a small bowl mix all the ingredients together.
For the Sweet Potatoes
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper for easy clean up.
- Spread the sweet potatoes in a single layer on the baking sheet and pour the melted butter and olive oil over the sweet potatoes. Sprinkle the brown sugar and ground ginger. Season with salt and pepper. Toss to combine.
- Roast in the oven, for 40 -45 minutes or until tender and the edges are lightly brown, turning them with a spatula once during the cooking process.
- Remove the baking sheet from the oven and sprinkle with the pecan topping. Bake for an additional 10 minutes. Remove from the oven and serve.
Notes
I use unsalted butter. However, you can use salted butter if that is what you have handy. Just season the sweet potatoes lightly with salt.
Nutrition
Calories: 299 kcal, Carbohydrates: 44 g, Protein: 3 g, Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 11 mg, Sodium: 133 mg, Potassium: 610 mg, Fiber: 5 g, Sugar: 16 g, Vitamin A: 24265 IU, Vitamin C: 4 mg, Calcium: 64 mg, Iron: 1.3 mg
