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 root veggie is weigh it down in sugar and hard-to-pronounce ingredients. 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.
- 2-1/2 pounds sweet potatoes and/or yams, peeled and cut into 1-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.
- Vegetables, Side Dishes
- North American
- 8 servings