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Friday, March 24, 2017

Maple Pecan Sweet Potatoes

Martha Rose Shulman  
 Yield Serves four 

Lime juice and maple syrup bring sweet, tangy flavors to these sweet potatoes. They taste even better the day after you make them.

Featured in: Sweet Potatoes: Nutrition Wrapped In Vivid Flavors. 

3 large sweet potatoes (about 2 1/4 pounds), scrubbed
3 tablespoons maple syrup
3 tablespoons lime juice
¾ cup water
¼ cup chopped pecans

1. Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate the sweet potatoes in a single layer. Cut the sweet potatoes in half lengthwise, then into wedges if they’re fat. Combine the maple syrup, lime juice and water, and toss with the sweet potatoes in the baking dish until they are thoroughly coated. Cover the dish tightly with foil, and bake 45 minutes until tender.
2. Turn up the heat to 425 degrees. Uncover the dish, baste the sweet potatoes with the syrup in the baking dish and sprinkle on the pecans. Continue to bake uncovered until the sweet potatoes are thoroughly tender, about 15 minutes. Remove from the heat and serve, or allow to cool slightly before serving.

Sweet potatoes may be labeled as yams. Look for dark orange flesh.

Advance preparation: You can make this a day ahead of serving. Reheat in a nonstick skillet until the sweet potatoes caramelize.

Nutritional information per serving
285 calories; 5 grams fat; 57 grams carbohydrates; 9 grams dietary fiber; 140 milligrams sodium (does not include salt to taste); 5 grams protein

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