Sweet ‘N’ Spiced Spuds
Prep Time
Serves
Cooking Mode
3 ½ lbs peeled and sliced sweet potatoes
1 cup sliced shallots
½ tsp chili powder
½ tsp smoked paprika
1 cup reduced-sodium chicken broth
¼ cup maple syrup
3 tbsp chopped pecans
2 tbsp cubed butter
3 ½ lbs peeled and sliced sweet potatoes
1 cup sliced shallots
½ tsp chili powder
½ tsp smoked paprika
1 cup reduced-sodium chicken broth
¼ cup maple syrup
3 tbsp chopped pecans
2 tbsp cubed butter
Directions
1Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) baking dish. Combine sweet potatoes, shallots, chili powder, smoked paprika, and salt and pepper to taste. Place in dish.
2Pour broth and maple syrup over potatoes. Sprinkle pecans evenly over top and dot with butter. Cover with foil and bake 20 min. Remove foil and continue to bake until potatoes are tender, about 10 min.
Disclaimer
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Personal Note
Personal Note
