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Molasses Glazed Sweet Potatoes with Sage & Pecans

Rated as 5 out of 5 Stars

"Roasted sweet potato cubes are quickly sauteed with molasses, cinnamon and cayenne pepper and served with browned sage and chopped pecans."
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45 m servings 481
Original recipe yields 6 servings


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  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

Per Serving: 481 calories; 19 75.7 5.4 0 173 Full nutrition

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I didn' use both methods - I whisked together the oil and molasses, tossed the sweet potatoe cubes in it and seasoned with salt, pepper and sage (totally forgot the cinnamon), then just roasted ...