ROASTED SWEET POTATOES WITH PINEAPPLES AND PECANS

Sweet potatoes and pineapples are an unlikely pair, but in this dish they complement each other perfectly. The pecans add a sweet-nutty flavor to contrast the savory flavors that come with typical dishes at Thanksgiving dinner. It’s so good.

MAKES:4 CUPS. TOTAL TIME:50 MINUTES

INGREDIENTS

• 5 cups sweet potatoes, peeled, cut into chunks
• 1 cup fresh pineapple, cut into chunks
• 2 Tbsp. vegetable oil
• Salt to taste
• ¾ cup pecans, coarsely chopped
• 2 Tbsp. pure maple syrup
• 1 Tbsp. orange marmalade
• 1 Tbsp. fresh lemon juice
• ½ tsp. Dijon mustard

INSTRUCTIONS

1.Preheat oven to 425°. Line a baking sheet with foil.

2.Toss sweet potatoes and pineapple with oil and salt. Transfer potatoes and pineapple to the prepared baking sheet; roast in oven for 15 minutes. Use a fork to test if sweet potatos are done. If not roast for 5 more minutes. Sprinkle pecans over potatoes and pineapple; roast 5 minutes more. Transfer sweet potato mixture to a large bowl.

3.Whisk together syrup, marmalade, lemon juice, and Dijon in a small bowl. Pour syrup mixture over sweet potato mixture, tossing gently to coat sweet potatoes and pineapple; season with salt.

Recipe by Cuisine at Home