Baked Sweet Potatoes with Rosemary and Toasted Pecans
Prep Time 10 Minutes
Servings 4 Servings

Baked Sweet Potatoes with Rosemary and Toasted Pecans

Everyone loves a good stuffed potato! These Baked Sweet Potatoes with Rosemary and Toasted Pecans feature sweet brown sugar, pumpkin pie spice and pink sea salt.

Fit And Healthy

Nutrition Info Per Serving

Ingredients

  • 4 medium sized Bruce’s Yams fresh sweet potatoes
  • 3 tbs. melted butter; divided
  • 1 tsp. freshly minced rosemary
  • 1/4 tsp. ground black pepper
  • 1/3 cup chopped pecans
  • 1/2 tsp. brown sugar
  • 1/4 tsp. pumpkin pie spice
  • pink sea salt for sprinkling

Steps to Prepare

  1. Heat oven to 350°F.
  2. Place Bruce's Yams fresh sweet potatoes in a glass dish, pierce with the tines of a fork and bake until soft (about 45-50 minutes).
  3. Stir together 2-1/2 tbs. melted butter, rosemary and black pepper; set aside.
  4. Melt remaining butter in a small skillet and add pecans, brown sugar and pumpkin pie spice. Toast for 1-2 minutes, shaking skillet frequently.
  5. To serve, slice open sweet potatoes and spoon with melted butter mixture then top with pecans. Sprinkle with sea salt to taste.

False

False

True


GET SOCIAL