Molasses Glazed Sweet Potatoes with Sage & Pecans recipe

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Ingredients

4 large sweet potatoes, peeled and cut into 1-inch cubes
6 tablespoons Crisco® Pure Canola Oil, divided
15 fresh sage leaves
⅓ cup molasses
¼ teaspoon ground cinnamon
⅛ teaspoon ground red pepper
Salt to taste
⅓ cup coarsely chopped pecans

Nutrition Info

480.7 calories
carbohydrate: 75.7 g
cholesterol: : -
fat: 19 g
fiber: 9.8 g
protein: 5.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 173.3 mg
sugar: 23 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 375 degrees F. Line 2 baking sheets with foil. Coat sweet potatoes with 3 tablespoons oil. Place on prepared baking sheets. Bake 28 to 32 minutes until fork tender.

  2. Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add sage leaves. Cook 1 to 2 minutes or until edges begin to brown. Remove with slotted spoon.

  3. Add sweet potatoes to skillet. Cook 2 minutes over medium-high heat. Add molasses, cinnamon and red pepper. Cook 2 to 3 minutes, stirring occasionally, until molasses thickens. Season with salt. Place in serving dish. Top with crumbled sage leaves and pecans.

Recipe Yield

6 servings

Recipe Note

Roasted sweet potato cubes are quickly sauteed with molasses, cinnamon and cayenne pepper and served with browned sage and chopped pecans.

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