Maple Roasted Pecan Sweet Potatoes
Sweet potatoes and Thanksgiving, a match made in heaven. The holiday table wouldn't be complete without them, and with so many ways to serve them up, it's practically criminal to leave them off the menu.
Ingredients
- 2 pounds sweet potatoes, peeled and cut into half moons
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/3 cup pure maple syrup
- 1/2 cup chopped pecans
- 2 tablespoons vegan butter (I used Earth Balance), cut into 1/4-inch cubes
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- Freshly ground pepper, to taste
Instructions
- Preheat oven to 400ºF. Line two baking trays with parchment paper. Toss sweet potatoes and oil in large bowl. Divide sweet potatoes between baking sheets, spreading evenly in one layer. Sprinkle with salt. Roast until almost tender, about 25 minutes. Halfway through cooking time, remove tray from oven. Drizzle maple syrup over sweet potatoes and distribute pecans evenly over the top. Return tray to oven. Roast until sweet potatoes are fork-tender. Remove from oven; scatter cubed vegan butter over sweet potatoes and let stand until melted. Season to taste with salt and freshly ground pepper. Drizzle with lemon and orange juices, then serve.
