Molasses Glazed Sweet Potatoes with Sage & Pecans
Share recipe
Description
Roasted sweet potato cubes are quickly sauteed with molasses, cinnamon and cayenne pepper and served with browned sage and chopped pecans.
Ingredients
- 4 large sweet potatoes, peeled and cut into 1-inch cubes
- 6 tablespoons Crisco® Pure Canola Oil, divided
- 15 fresh sage leaves
- ⅓ cup molasses
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground red pepper
- Salt to taste
- ⅓ cup coarsely chopped pecans
Directions
- 1. Heat oven to 375 degrees F. Line 2 baking sheets with foil. Coat sweet potatoes with 3 tablespoons oil. Place on prepared baking sheets. Bake 28 to 32 minutes until fork tender.
- 2. Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add sage leaves. Cook 1 to 2 minutes or until edges begin to brown. Remove with slotted spoon.
- 3. Add sweet potatoes to skillet. Cook 2 minutes over medium-high heat. Add molasses, cinnamon and red pepper. Cook 2 to 3 minutes, stirring occasionally, until molasses thickens. Season with salt. Place in serving dish. Top with crumbled sage leaves and pecans.
Nutrition Facts
serving: 6 servings
calories: 480.7 kcal
carbohydrates: 75.7 g
protein: 5.4 g
saturated fat: 1.5 g
sodium: 173.3 mg
fiber: 9.8 g
sugar: 23 g
Categories