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.
Preheat oven to 425°. Line a baking sheet with foil.
Toss sweet potatoes and pineapple with oil and salt. Transfer potatoes and pineapple to the prepared baking sheet; roast in oven for 15 minutes. Sprinkle pecans over potatoes and pineapple; roast 10 minutes more. Transfer sweet potato mixture to a large bowl.
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.
Per 1/2 cup
% Daily Value*
Total Fat 8g 12%
Sodium 55mg 2%
Carbs 26g 8%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.