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