Crispy Roasted Sweet Potatoes with Candied Pecans
These crispy roasted sweet potatoes with a pecan and coconut topping are tossed in a citrus glaze. It's an easy-to-make recipe that uses simple ingredients and makes a perfect side dish for a special meal.
Servings: 4
Calories: 189kcal
Ingredients
- 1 lb sweet potatoes 2 or 3
- 1 teaspoon lemon juice
- 3 tablespoon orange juice
- ½ teaspoon salt
- ¼ cup chopped pecans
- ¼ cup unsweetened shredded coconut
Instructions
- Preheat oven to 400 F.
- Peel and chop sweet potatoes into bite size cubes.
- Spread coconut and pecans evenly on a cookie sheet, place in oven. Bake for 10-15 minutes or until golden brown, stirring half way through cooking time. Set aside to cool.
- Spread chopped sweet potatoes on sheet pan and sprinkle with salt. Raise the oven temp to 425 and bake them for 20-30 minutes stirring halfway through. They should be golden and fork tender.
- In a small bowl mix together your orange juice and lemon juice.
- Remove sweet potatoes from oven and immediately toss with the orange juice and lemon juice mixture. Sprinkle pecans and coconut over the top and serve!
Video
Notes
- Line your baking sheet with aluminum foil or parchment paper to keep the potatoes from sticking to the pan.
- Use unsweetened shredded coconut to reduce sugar content.
- Use the juice from a fresh orange and lemon.
Nutrition
Calories: 189kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Sodium: 355mg | Potassium: 467mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16113IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1mg