Sweet Potatoes With Pecans and Parmesan

sweetpotatoeswithpecansandparmesan
Photo by Gentl & Hyers
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 297 calories
    • Fat 16 g
    • Sat Fat 3 g
    • Cholesterol 5 mg
    • Sodium 504 mg
    • Protein 6 g
    • Carbohydrate 34 g
    • Sugar 15 g
    • Fiber 6 g
    • Iron 1 mg
    • Calcium 137 mg
  • October 2010

Ingredients

  1. Check 3tablespoons olive oil, plus more for the baking dish
  2. Check 2 1/2pounds sweet potatoes, peeled and sliced into 1⁄4-inch-thick rounds
  3. Check 1/2cup grated Parmesan (2 ounces)
  4. Check kosher salt and black pepper
  5. Check 3/4cup chopped pecans
  6. Check 1/4cup light brown sugar
  7. Check 2teaspoons fresh thyme leaves
  8. Check pinch of cayenne pepper

Directions

  1. Heat oven to 375° F. Oil a shallow 2 ½- to 3-quart baking dish.
  2. In a large bowl, toss the sweet potatoes with the Parmesan, 2 tablespoons of the oil, 1 teaspoon salt, and ¼ teaspoon black pepper; transfer to the prepared baking dish. Cover tightly with foil and bake until tender, 45 to 50 minutes.
  3. Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, the remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper.
  4. Remove the foil from the baking dish, sprinkle the pecan mixture over the potatoes, and continue to bake, uncovered, until the pecans are toasted, 10 to 12 minutes.