Roasted Sweet Potatoes
- 2 lbs. (1 kg) sweet potatoes, peeled
- 1 lb. (450 g) parsnips, peeled
- 3 tbsp (45 mL) olive oil
- 1 tbsp (15 mL) Cinnamon Plus™, divided
- 1 tsp (5 mL) salt
- 1 cup (250 mL) pecans, chopped
- ½ cup (125 mL) dried cranberries
- 3 tbsp (45 mL) maple syrup, divided
Preheat the oven to 425°F (220°C).
Dice the sweet potatoes and parsnips into ½" (1-cm) chunks and add to a large bowl. Add the oil, 2 tsp (10 mL) of the cinnamon, and salt; toss to coat.
Transfer onto a large sheet pan and roast until tender, about 20–25 minutes.
Toss the pecans and cranberries with 1 tbsp (15 mL) of the maple syrup and the remaining 1 tsp (5 mL) of cinnamon in a small bowl.
Remove the pan from the oven and top with the pecan mixture. Return to the oven to cook for 5 minutes. Remove the pan from the oven and drizzle the remaining 2 tbsp (30 mL) of maple syrup over the vegetables before serving.
- 16 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 160, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 23 g, Fiber 4 g, Sugars 11 g (includes 2 g added sugar), Protein 2 g
Hold the sweet potato on its side with one hand and peel from top to bottom. Peel lengthwise, taking off long strips with each swipe.
Preheat your sheet pan to get even better browning and faster cooking.
Go for Fresh: You can swap dried cranberries for fresh ones.
Feeling Nutty: Use walnuts instead of pecans.
Picky About Parsnips: These long, cream-colored root vegetables are sweet like carrots with an earthy nuttiness—and they get even sweeter when they’re cooked. You can swap the parsnips in this recipe for apples or pears instead!