Caramelized Sweet Potatoes

Caramelized Sweet Potatoes with Toasted Pecans

A delicious alternative to candied yams with a marshmallow glaze. Not as sweet, but still delicious and much healthier for you! Enjoy!

Caramelized Sweet Potatoes with Pecans
Source: Taste of Home magazine

3 (10 oz) sweet potatoes, peeled and sliced into 1/2 inch rounds
1 tablespoon unsalted butter, melted
1 navel orange
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
12 pecan halves, toasted and each broken lengthwise in half

Preheat oven to 425 degrees F. Spray large rimmed baking sheet with nonstick spray.

Toss potatoes and butter in bowl to coat. Spread in single layer on baking sheet. Roast until browned on bottom and tender, about 20 minutes, rotating baking sheet front to back halfway through baking time.

Meanwhile, grate zest and squeeze juice from orange. Set zest aside. To make glaze, combine orange juice, brown sugar, salt, and ginger in small saucepan; bring just to boil, stirring occasionally, until mixture is syrupy and reduced by one third, about 5 minutes.

Flip potatoes over and brush generously with glaze. Serve warm.

*You can make ahead. If so, spray 1 1/2 quart microwavable casserole with nonstick spray. Transfer potatoes to casserole and let cool completely. Cover with plastic wrap and chill up to 2 days. Reheat.*

Makes 8 servings

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