Sweet potatoes with a honey-cinnamon glaze get a boost from ancho chile powder and toasty pecans.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 6 |
Ingredients
- 2 1/2 pounds sweet potatoes (about 6)
- 4 tablespoons salted butter, melted
- 2 tablespoons honey
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon ground cinnamon
- Kosher salt
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
- Pierce the sweet potatoes all over and heat in the microwave on high, turning them over halfway through, until cooked through, 8 to 12 minutes. (Some potatoes will cook faster than others. After cooking halfway, check the potatoes every 2 minutes; they should feel soft when you squeeze them.) Cut into large chunks and place on the prepared baking sheet.
- Stir together the butter, honey, chile powder, cinnamon and 1/4 teaspoon salt in a small bowl. Pour the mixture over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, 15 minutes. Toss well. Sprinkle with the chopped pecans and bake until the nuts are toasted, about 5 minutes more. Season with salt and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 316 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 500 mg |