Pecan Sweet Potatoes
Try this easy (and healthy) sweet potato dish at your next Thanksgiving or other holiday meal. Just maybe your family will have you replace their traditional “marshmallow favorite” with this one.
Ingredients
- Olive oil spray
- 3 pounds medium sweet potatoes peeled (any kind…I mixed orange with white)
- 3 tablespoons pure maple syrup
- 1/2 cup orange juice
- Cinnamon for sprinkling
- 1 tablespoon butter or coconut oil
- 1/3 cup chopped pecans
Instructions
- Preheat oven to 425 degrees F. Lightly coat a shallow 1- 1/2 quart baking dish or casserole with olive oil spray. Cook potatoes in boiling water to cover for about 20 minutes or until firm-tender. (Do not overcook or potatoes will fall apart.)
- Drain and cool under cold water. Slice into 1/2- inch thick rounds.
- In prepared dish, arrange potatoes in concentric circles, overlapping slices slightly
- In a small bowl, mix together maple syrup with orange juice. Pour over potatoes.
- Sprinkle with cinnamon. Dot with butter or drizzle with coconut oil.
- Cover tightly with a lid or foil. Bake 20 to 30 minutes until hot and potatoes have absorbed some of the juice. Uncover, baste with juice and sprinkle with pecans.
- Bake an additional 20 to 25 minutes or until potatoes are very tender.
Notes
Make Ahead and Storage Tips: may be made up to 3 days ahead. Cover and refrigerate. Reheat, covered at 325 degrees F for about 20 minutes or until hot. Baked casserole may be frozen for up to 4 months
If you like, mix in 1/3 cup dried cranberries or dried cherries with the sweet potatoes.
Another yummy sweet potato dish you may like is Sweet Potato Mash with Pecan Streusel Topping.
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