Roasted Sweet Potatoes with Cranberries & Candied Pecans
We love this recipe in place of a sweet potato casserole - it's a little lighter, but still plenty sweet!
Roasted Sweet Potatoes with Cranberries & Candied Pecans
Rated 5.0 stars by 1 users
Category
side
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
25 minutes
A new twist for your Thanksgiving table!
Cortney Smith
Ingredients
-
4 large sweet potatoes, diced small
-
¼ cup olive oil
-
¼ cup maple syrup
-
2 tablespoons fresh rosemary, chopped
-
½ cup dried cranberries
-
½ cup candied pecans
- Salt & Pepper to taste
Directions
Preheat oven to 425.
In a large bowl, mix together olive oil, syrup and rosemary. Add sweet potatoes and toss to coat. Pour out onto a baking sheet. Season with salt & pepper and bake for 20-25 minutes, or until roasted. In last 10 minutes of cooking, sprinkle cranberries over sweet potatoes on pan and let warm.
When sweet potatoes are done, place in serving dish and top with pecans. Enjoy!