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
1. Preheat oven to 400°F. Line baking sheet with foil. Peel (if desired) and cut potatoes into 1-inch cubes.
2. 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.
3. 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.
4. Nutritional Information 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%