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Roasted Sweet Potatoes with Pineapples and Pecans
Side Dishes
Roasted Sweet Potatoes with Pineapples and Pecans
Sweet potatoes and pineapples are an unlikely pair, but in this dish they complement each other perfectly. The pecans add a sweet-nutty flavor to contrast the savory flavors that come with typical dishes at Thanksgiving dinner.
Makes
4 cups
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 425°. Line a baking sheet with foil.
Toss sweet potatoes and pineapple with oil and salt. Transfer potatoes and pineapple to the prepared baking sheet; roast in oven for 15 minutes. Sprinkle pecans over potatoes and pineapple; roast 10 minutes more. Transfer sweet potato mixture to a large bowl.
Whisk together syrup, marmalade, lemon juice, and Dijon in a small bowl. Pour syrup mixture over sweet potato mixture, tossing gently to coat sweet potatoes and pineapple; season with salt.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 1/2 cup
Calories: 178
% Daily Value*
Total Fat 8g 12%
Sodium 55mg 2%
% Daily Value*
Carbs 26g 8%
Fiber 4g 16%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
