Glazed Sweet Potatoes and Pecans
- 1 of 1 Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high. Add 3 lbs peeled sweet potatoes, cut into 1-inch chunks, and saute 10 minutes. Add 3/4 cup water and 1/4 tsp salt; reduce heat to medium and cook, covered, 8 minutes, stirring occasionally. In a small skillet, melt 6 tbsp unsalted butter over medium. Stir in 2/3 cup packed dark brown sugar, 1/2 tsp pumpkin pie spice and 1/2 tsp salt. Cook 1 minute. Spoon glaze over potatoes and sprinkle with 1/2 cup toasted pecans.
Servings Per Recipe: 12
Per Serving: 4 g fiber, 40 g carb., 11 g Fat, total, 266 kcal cal., 166 mg sodium, 2 g pro.