 Summary
A new variation to an old favorite. Just remember you can't have enough Cookie Sheets during the holidays.
Cookware used in Recipe
 Large Cookie Sheet View
 9X13 Bake and Roast Pan View
Prep Time
10 Minutes
Servings
6 - 8
3 medium sweet potatoes
½ cup shelled pecans
¼ cup brown sugar
¼ cup real maple syrup
¼ tsp cinnamon
⅛ ground cloves
a pinch of salt
Preheat the oven to 400 degrees. Rinse, peel and cube the sweet potatoes into ¾ inch cubes. Roughly chop the pecans.
Place the sweet potatoes in a large bowl and add the pecans, maple syrup, brown sugar, cinnamon, and cloves. Toss to coat. Spread the sweet potatoes out on the large cookie sheet covered in foil. Spread them out into a single layer. Use two baking sheets, if needed, to prevent them from piling up on each other. Sprinkle the potatoes lightly with salt.
Place the potatoes in the oven and roast at 400 degrees for 30-40 minutes or until the cubes are soft and the edges have browned slightly. Stir the potatoes once, half way through (about 20-30 minutes in) to redistribute the maple syrup and seasoning. Serve warm! |
