Roasted Sweet Potatoes with Pecans

Ran across this one earlier and it looked and sounded so good I had to pass it along!

Roasted Sweet Potatoes with Pecans

Recipe courtesy of Harvard University Dining Services

Serves 4

    * 4 sweet potatoes, scrubbed and cut into bite size pieces
    * 2 tablespoons olive oil
    * ¼ cup toasted pecans, coarsely chopped
    * Salt (optional) and pepper to taste

Preheat oven to 350°F.

Toss the sweet potato pieces with the olive oil, salt (optional) and pepper, and place in a baking dish.

Roast for 10 minutes, stir, then remove from oven and toss the sweet potatoes with a spatula or tongs so that they will brown evenly. Return the sweet potatoes to the oven and roast until they are fork tender, about another 10 minutes.

Remove sweet potatoes from the oven and toss with the pecans. Return to the oven and roast another 7 to 10 minutes.

Remove the sweet potato mixture to a warm platter and serve immediately.

Calories: 220 ⁄ Protein: 3 g ⁄ Carbohydrate: 33 g ⁄ Fiber: 5 g ⁄ Sodium: 20 mg*
Saturated fat: 1 g ⁄ Polyunsaturated fat: 2 g ⁄ Monounsaturated fat: 6 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg