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Roasted Sweet potatoes
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Name
Author
Other
Erin Carter
Shirley Ann Carter
Clara Dean
Patricia Griffin
Ethel Heider
Ethel Lancaster
Martha Tedrow
Sara Villat
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Ingredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
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5 Cups of sweet potatoes peeled and cut into chunks
1 Cups of fresh pineapple cut into chunks
0.75 Cups of chopped peacans
2 Tablespoons of pure maple syrup
1 Tablespoons of orange marmalade
1 Tablespoons of fresh lemon juice
0.5 Teaspoons of dijon mustard
2 Tablespoons of vegetable oil
Instructions
Preheat oven to 425 degrees, line a baking sheet with foil. Toss sweet potatoes and pineapple with oil and salt. Transfer to prepared baking sheet and roast for 15 minutes. Add pecans, rost 10 more minutes, then transfer to a boil. Whisk maple syrup, marmalade, lemon juice, mustard and salt to taste together in a small bowl. Pour over sweet potatoes and gently toss to combine.
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