Roasted Sweet Potatoes with Honey and Pecans
- Level: Easy
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 295
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 45
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 4
- Cholesterol
- 20
- Sodium
- 493
- Total: 35 min
- Active: 10 min
Ingredients
2 1/2 pounds small sweet potatoes (about 6)
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Kosher salt
1/3 cup chopped pecans
Directions
- Preheat the oven to 400 degrees F. Pierce the sweet potatoes all over with a fork and microwave on high until cooked through, 8 to 12 minutes, turning them over halfway through the cooking time. Start checking for doneness during the last 4 minutes of cooking time. They should feel soft when you squeeze them. Cut into thick rounds and arrange decoratively in a small or medium baking dish.
- Stir together the melted butter, honey, cinnamon, allspice, ginger and 1/4 teaspoon salt until smooth. Pour over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, about 20 minutes. Sprinkle with a pinch of salt and top with pecans.