The weather just suddenly blew up cold this week! This is a cozy, comforting side dish to serve with dinner. I always love sweet potatoes in fall/winter, especially with warm spices like cinnamon. We ate this with Corn Pops Crusted Chicken and steamed broccoli.
Cinnamon Sweet Potatoes
Servings: 4
Ingredients
- 3 medium sweet potatoes (cut into 1" cubes)
- ¼ red onion (chopped into 1" pieces)
- 1 tbsp olive oil
- ½ teaspoon cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- ¼ cup chopped pecans
- ¼ teaspoon brown sugar
Instructions
- Preheat the oven to 425 °F
- Lightly spray a foil-lined baking sheet with nonstick spray.
- Stir together the sweet potato cubes, the red onion, olive oil, cinnamon, nutmeg and salt in a large bowl. Spread in an even layer on the baking sheet and bake for about 30 minutes, stirring once at the 15-minute mark.
- At the end, stir in the pecans and the sugar.
- If you want, you can lightly toast the chopped pecans in a skillet over medium heat, or you can roast whole pecans on a baking sheet in the oven at 350 °F for about 8 minutes before chopping them. Toasted pecans add a nice depth of flavor.
