Roasted Sweet Potatoes
Roasted sweet potatoes are perfect for a holiday meal.
Servings 8
Calories 684kcal
Ingredients
- 1 cup sugar
- 2 teaspoons cinnamon divided use
- 1/4 teaspoon salt
- 1 egg white beaten fluffy
- 10 ounces pecan halves
- 5 pounds sweet potatoes , peeled and cut into 1 inch cubes
- 1/3 cup olive oil
- 1 teaspoon salt
- 2 tablespoons honey
Instructions
Candied Pecans
- Preheat oven to 250 degrees. Combine 1/2 cup sugar, 1 teaspoon, and salt in a small bowl. Stir to combine. Beat one egg white until light and fluffy. Pour pecan halves into the egg white. Stir to coat the pecans with the egg white. Pour in the sugar mixture. Stir until the pecans are coated with sugar. Spread pecans out on a baking sheet lined with parchment paper. Bake the pecans for about 1 hour. If you are not going to use the pecans right away, allow them to cool and store them in an airtight container. Pre
Roasted Sweet Potatoes
- Heat oven to 375 degrees. Place cut potatoes in a large bowl. Drizzle olive oil over the sweet potatoes, make sure the potatoes are coated with olive oil. Add salt and cinnamon, mix thoroughly. Drizzle honey over the top of the sweet potatoes. Spread the potatoes out on a baking sweet and bake for approximately 30 minutes. The potatoes will be fork tender when done. To serve place potatoes in a serving dish, add a sprinkle of cinnamon if desired and garnish with candied pecans.
Nutrition
Calories: 684kcal | Carbohydrates: 91g | Protein: 8g | Fat: 34g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 526mg | Potassium: 1106mg | Fiber: 12g | Sugar: 42g | Vitamin A: 40240IU | Vitamin C: 7.2mg | Calcium: 115mg | Iron: 2.7mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!