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Roasted Sweet Potatoes with Pecans and Cranberries
A healthy no-sugar-added sweet potatoes side dish with toasted pecans and cranberries.
Course: Side Dish
Keyword: roasted sweet potatoes with pecans and cranberries
4 Sweet Potatoes (peeled and chopped into bite-size pieces)
2 Tablespoons Olive Oil
1 teaspoon Cinnamon
1/4 cup 100% Real Maple Syrup (drizzle on more when serving)
1 cup Pecan Halves (may toast for 2-3 minutes ahead of time)
1/2 cup Dried Cranberries (to keep it sugar-free, look for sugar-free dried cranberries)
1 teaspoon Salt (or to taste)
Vanilla Bean (optional to add for flavor)
To Roast in Oven:
Set oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray. Spread out sweet potatoes on baking sheet. Drizzle olive oil all over sweet potatoes. Sprinkle with cinnamon and salt. Toss all together.
Bake for 20-25 minutes or until tender. With 2 minutes remaining in baking time, toss pecans, cranberries, and maple syrup with the sweet potatoes. When ready to serve, drizzle with more maple syrup.
**If you want to toast the pecans ahead of time, place on the grill or baking sheet and cook for 2-3 minutes until toasted.