Sweet-and-Spicy Sweet Potatoes
- Nonstick aluminum foil
- 4 large sweet potatoes
- 4 tablespoons unsalted butter, melted
- 1 tablespoon pumpkin pie spice (or cinnamon)
- 2 tablespoons brown sugar
- 1/4 teaspoon ground red pepper
- 1 teaspoon kosher salt
- 1/2 cup chopped pecans
- 3/4 cup maple syrup
Preheat oven to 400°F. Line baking sheet with foil. Peel (if desired) and cut potatoes into 1-inch cubes.
Place in large mixing bowl: melted butter, pumpkin pie spice, brown sugar, red pepper, and salt; whisk until smooth. Stir in potatoes until well coated. Arrange potatoes in single layer on baking sheet; bake 35–40 minutes, stirring occasionally, or until potatoes are tender and golden.
Meanwhile, place pecans and maple syrup in a small saucepan on medium-low; cook 2–3 minutes, stirring occasionally, or until warm. Spoon pecan mixture over potatoes. Serve.
CALORIES (per 1/8 recipe) 260kcal; FAT 11g; SAT FAT 4g; TRANS FAT 0g; CHOL 15mg; SODIUM 270mg; CARB 41g; FIBER 3g; SUGARS 27g; PROTEIN 2g; VIT A 0%; VIT C 0%; CALC 6%; IRON 6%
Source: Publix Aprons® recipe