In order to bring you the best organic produce, some ingredients may differ from those depicted.
Cinnamon–Brown Sugar Sweet Potatoes with Candied Pecans
Soy-Free, Gluten-Free Friendly, Vegetarian
4 Servings, 400 Calories/Serving
Tender sweet potato rounds are roasted until creamy, then draped in melted cinnamon–brown sugar butter with a splash of apple cider vinegar to balance the rich, sweet flavor. A sprinkle of candied pecans adds crunch and classic Thanksgiving warmth.
Ingredients: Sweet potatoes, cinnamon brown sugar butter (butter - brown sugar - vegetable oil - honey - cinnamon - sea salt), apple cider vinegar, candied pecans
Instructions
1
Prep & cook the sweet potatoes
- Peel the sweet potatoes and cut into ½-inch rounds.
- Place into a mixing bowl, drizzle with 1 tsp. of cooking oil, and season with salt and pepper.
Toss gently, then arrange in the prepared baking dish in a single layer, overlapping as needed to fit. Pour in ½ cup of water. Cover the dish tightly with foil. Place into the oven for 45-60 min, or until the sweet potatoes are fork-tender.
2
Chop the pecans
While the sweet potatoes are roasting, chop the candied pecans.
3
Melt the butter
When the sweet potatoes are almost finished, place the cinnamon–brown sugar butter into a microwave-safe bowl, cover with a damp paper towel, and microwave for 20-30 sec. Continue to microwave in 15-sec increments until melted. Stir in the apple cider vinegar and season to taste with salt and pepper.
4
Serve
Carefully remove the foil from the sweet potatoes. Drizzle the melted butter mixture over the potatoes and continue to roast, uncovered, for 5 more min. Carefully remove from the oven and top with the candied pecans.
Contains: Milk, Tree Nuts (Pecan)
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.