Sweet Potatoes With Pecans and Parmesan

Sweet Potatoes With Pecans and ParmesanGentl & Hyers
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Serves 8| Hands-On Time: 15m | Total Time: 1hr 10m

Ingredients

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.
By Kate Merker and Sara Quessenberry,  November 2010

Nutritional Information

  • Per Serving
  • Calories 297
  • Fat  16g
  • Sat Fat  3g
  • Cholesterol  5mg
  • Sodium  504mg
  • Protein  6g
  • Carbohydrate  34g
  • Sugar  15g
  • Fiber  6g
  • Iron  1mg
  • Calcium  137mg
What does this mean? See Nutrition 101.

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Quick Tip

Nuts
This dish is delicious with a variety of nuts. If you don’t like pecans, try almonds, walnuts, hazelnuts, or a mixed-nut combination.

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