Rating: 3 stars
1854 Ratings
  • 5 star values: 521
  • 4 star values: 211
  • 3 star values: 263
  • 2 star values: 600
  • 1 star values: 259
Kate Merker and Sara Quessenberry

Gallery

Credit: Gentl & Hyers

Recipe Summary

hands-on:
15 mins
total:
1 hr 10 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Oil a shallow 2 ½- to 3-quart baking dish.

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  • 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.

  • Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, the remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper.

  • 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.

Nutrition Facts

297 calories; fat 16g; saturated fat 3g; cholesterol 5mg; sodium 504mg; protein 6g; carbohydrates 34g; sugars 15g; fiber 6g; iron 1mg; calcium 137mg.
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