Ingredients45 m servings 363 cals
- Preheat oven to 425 degrees F and coat 9 x 13 baking pan with cooking spray.
- Mix all ingredients together in a separate bowl, except for pecans. Arrange mixture in baking pan.
- Bake for 25-30 minutes, stirring halfway through.
- Remove from oven and sprinkle with pecan pieces. Finish with a pinch of sea salt and serve.
- ©2013 Morton Salt, Inc.
Per Serving: 363 calories; 12.1 g fat; 61.2 g carbohydrates; 5.2 g protein; 0 mg cholesterol; 389 mg sodium. Full nutrition
ReviewsRead all reviews 29
These sweet potatoes are easy, delicious, and a beautiful addition to a plate. The only differences to the recipe I made were to toast the pecan pieces, adding a smoky note to the dish and to g...
Outstanding. My husband thought it could use less maple syrup, but I loved it as is. Would not change a thing to this recipe.
This is an amazing side dish and a great snack when I have leftovers. I even brought them to a BBQ and it was the first thing gone. One time I ran out of Sea salt but Kosher salt worked just fin...
This was so good. I'm probably never going to make sweet potatoes any other way now.
These are incredibly delicious! The second time I made them I cut the potato chunks too small, make sure to follow the recipe exactly and you will love the result!
This was a pretty good side dish - I wish I would have had maple syrup - used some syrup that no one liked on pancakes because it wasn't sweet enough - it was perfect for the potatoes. Forgot th...
Loved this recipe-and sweet potatoes are great for a carb option that's better for you!