Roasted Sweet Potatoes

Roasted Sweet Potatoes
Serving Size
4 fries
Servings
8
Prep Time
5 min
Cook Time
50 min

Ingredients

4
sweet potatoes,large, peeled
1/2 tablespoon
olive oil
1/2 teaspoon
coarse salt
1/2 teaspoon
cinnamon
1/2 cup
pecan halves, coarsely chopped
2 tablespoons
flour
2 tablespoons
steel-cut oats
1 tablespoon
unsalted butter
1 tablespoon
brown sugar, dark
1 tablespoon
honey or maple syrup
pinch
nutmeg
Directions
  1. Preheat oven to 425ºF. Halve each sweet potato lengthwise and then quarter each half lengthwise, making a total of eight wedges per potato. Toss sweet potatoes with oil, salt, and cinnamon. Roast sweet potatoes in a large roasting pan for 25 to 35 minutes, stirring occasionally.
  2. While sweet potatoes are roasting, stir the pecans, flour, oats, butter, brown sugar, maple syrup (or honey), nutmeg, and coarse salt to taste with a fork until mixture is thoroughly combined to make streusel topping.
  3. When sweet potatoes are done, bake the streusel topping on a foil-lined baking sheet at 425ºF until crispy, about 15 minutes. Reheat the sweet potatoes in the oven for 5 minutes if necessary. Transfer the roasted sweet potato wedges to a serving dish and top with the streusel.
  4. Handy Hint: To minimize cleanup, line the roasting pan for the potatoes with foil and then reuse that pan when baking the streusel. Any flavor left on the foil from the sweet potatoes will make the streusel topping even more delicious.

Nutrition Information

Calories 176.4
Fat 8 g
Polyunsaturated fat 1.9 g
Monounsaturated fat 4.1 g
Saturated fat 1.5 g
Cholesterol 3.9 mg
Sodium 301.3 mg
Carbs 26.9 g
Fiber 3 g
Protein 2.2 g
Nina Lincoff