Roasted Sweet Potatoes with Pineapples and Pecans

Side Dishes

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.


4 cups

Total Time

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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.

Nutritional Facts

Nutritional Facts

Per 1/2 cup

Calories: 178

% Daily Value*

Total Fat 8g 12%

Sodium 55mg 2%

Carbs 26g 8%

Fiber 4g 16%

Protein 2g

*Percent Daily Values are based on a 2,000 calorie diet.

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