- 4 large sweet potatoes, peeled and cut into 1-inch cubes
- 6 tablespoons Crisco® Pure Canola Oil, divided
- 15 fresh sage leaves
- 1/3 cup molasses
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper
- Salt to taste
- 1/3 cup coarsely chopped pecans
- 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.
- 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.
- 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.
04/29/2018
recipepes.com
Molasses Glazed Sweet Potatoes with Sage & Pecans, recipe
PT15M
PT1H
5
455 calories
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