2 lbs medium sweet potatoes, peeled
2 Tbsp butter, cut up
1/2 cup sugar
1/4 cup orange juice
1/4 tsp each ground cayenne
and ground cinnamon
1. Heat oven to 350ºF. Line a 15 x 10- in. baking pan with nonstick foil. Halve sweet potatoes, cut into 3/4-in.-thick wedges, then cut wedges crosswise in half. Place on lined baking pan.
2. Melt butter in a small glass bowl in microwave. Stir in sugar, orange juice, cayenne and cinnamon. Microwave 1 to 2 minutes until mixture is syrupy.
3. Pour syrup over sweet potatoes; toss to coat evenly. Spread potatoes in a single layer on prepared pan.
4. Roast 40 to 45 minutes, stirring once, until tender and glazed.
Planning Tip: Can be roasted up to 2 days ahead. Transfer to ovenproof or microwave-safe serving dish and refrigerate. Reheat in oven or microwave.
I use my Pampered Chef bar pan and omit the foil.
8 servings—Amount Per Serving
Total Fat 3g
Saturated Fat 2g
Total Carbohydrates 29g
Dietary Fiber 2g