Sweet Potatoes With Pecans and Parmesan

Sweet Potatoes With Pecans and Parmesan
Gentl & Hyers
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Serves 8
preparation
15
minutes
cooking
70
minutes
other
0
minutes

Ingredients

3
tablespoons
olive oil, plus more for the baking dish
2 1/2
pounds
sweet potatoes, peeled and sliced into 1⁄4-inch-thick rounds
1/2
cup
grated Parmesan (2 ounces)
kosher salt and black pepper
3/4
cup
chopped pecans
1/4
cup
light brown sugar
2
teaspoons
fresh thyme leaves
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.
Kate Merker and Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 297
  • 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
What does this mean? See Nutrition 101.

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