Sweet, Sweet Potatoes

I love it when I find a side dish that can go with just about anything and also consistently taste amazing. I found this Sweet Potato recipe roughly 7 years ago and I love it. Baked sweet potatoes (aka: sweet potatoes) are always a nice alternative to yukon or russet potatoes. I somehow feel like I’m eating healthier even though I’m adding a little butter and sugar 😉 You can always substitute sweet potatoes for Butternut Squash

Recipe

Ingredients:

• 3 sweet potatoes, peeled and cubed OR butternut squash, peeled and cubed
• 2 teaspoons olive oil
• 1 tablespoon melted butter
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• Salt to taste
• ¼ teaspoon nutmeg (optional)
• 1 cup pecan halves (optional)

Instructions:

1. Place all ingredients in a bowl and ensure the potatoes are evenly covered.
2. Place in a single layer on a lightly oiled baking sheet pan
3. Bake at 350°F for 45 min or until golden brown and tender
4. Halfway through the cook time stir to ensure all sides are cooked evenly
5. If including pecans, add them for the last 10 minutes of cooking time

Sweet, Sweet Potatoes

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Serves: 4-6 Prep Time: 10 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 sweet potatoes, peeled and cubed OR butternut squash, peeled and cubed
• 2 teaspoons olive oil
• 1 tablespoon melted butter
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• Salt to taste
• ¼ teaspoon nutmeg (optional)
• 1 cup pecan halves (optional)

Instructions

1. Add all ingredients in a bowl and ensure the potatoes are evenly covered.
2. Place in a single layer on a lightly oiled baking sheet pan
3. Bake at 350°F for 45 min or until golden brown and tender
4. Halfway through the cook time stir to ensure all sides are cooked evenly
5. If including pecans, add them for the last 10 minutes of cooking time