Despite tasting more like dessert, sweet potato casserole perseveres as a staple of the classic Thanksgiving meal. And while marshmallows can liven up a cup of cocoa, all they do to this Fall root veggie is weigh it down in sugar and hard-to-pronounce ingredients. We know that when it comes to meals that are healthful and taste good, simpler is better, which is what you'll find when you make this dish of maple-roasted sweet potatoes and yams. The sweetness of the veggies is still the star of the dish, minus all the calories, fat, and sugar found in the classic.
Learn how to make this improved Thanksgiving classic after the break!
2-1/2 pounds sweet potatoes and yams, peeled and cut into 1-1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
1 tablespoon butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
1/8 cup pecans, chopped
- Preheat oven to 400°F.
- Arrange sweet potatoes and yams in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, and salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
- Cover and bake the sweet potatoes for 15 minutes. Uncover, stir, and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
- Top with chopped pecans.
Makes 8 servings.
- Vegetables, Side Dishes