Friday, August 21, 2015
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| Molasses Glazed Sweet Potatoes with Sage & Pecans |
"Roasted sweet potato cubes are speedy sauteed with molasses, cinnamon and cayenne pepper and served with browned sage and chopped pecans."
Ingredients :
- 4 large sweet potatoes, peeled and reduce into 1-inch cubes
- 6 tablespoons Crisco® Pure Canola Oil, divided
- 15 sparkling sage leaves
- 1/3 cup molasses
- 1/four teaspoon floor cinnamon
- 1/eight teaspoon floor red pepper
- Salt to taste
- 1/3 cup coarsely chopped pecans
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 45M |
|---|
- Heat oven to 375 degrees F. Line 2 baking sheets with foil. Coat sweet potatoes with three tablespoons oil. Place on organized baking sheets. Bake 28 to 32 mins until fork soft.
- Heat last 3 tablespoons oil in huge skillet over medium-high warmth. Add sage leaves. Cook 1 to 2 mins or till edges start to brown. Remove with slotted spoon.
- Add sweet potatoes to skillet. Cook 2 minutes over medium-excessive heat. Add molasses, cinnamon and pink pepper. Cook 2 to 3 minutes, stirring once in a while, until molasses thickens. Season with salt. Place in serving dish. Top with crumbled sage leaves and pecans.
Notes :
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