Tony Roma's Maple Sweet Potatoes

Ingredients

• 1 cup large sweet potato (About 1 cup; bake whole, then peel and cut into 1-inch bite-size cubes.)
• 1 tbsp butter
• 0.25 cup white onion (Chopped; about 1/4 cup.)
• 3 tbsp pecans (Finely chopped.)
• 3 tbsp maple syrup
• 0.25 tsp ground cinnamon

Steps

1. 1

   Bake the sweet potato at 400°F (205°C) for 40–45 minutes. It should be nearly cooked through but still firm enough to slice when cooled.

2. 2

   Remove the sweet potato from the oven and let it cool until it is comfortable to handle.

3. 3

   Remove the sweet potato skin and cut the flesh into 1-inch bite-size cubes.

4. 4

   Melt the butter in a large skillet over medium heat.

5. 5

   Add the chopped onion and finely chopped pecans. Sauté for a couple of minutes, until the onion slices begin to brown.

6. 6

   Add the sweet potato cubes, maple syrup, and ground cinnamon to the skillet.

7. 7

   Sauté for 3–5 minutes, stirring often, until the sweet potato pieces are hot and tender.

Notes

The structured recipe data lists a 27-minute prep time, 27-minute cook time, and 55-minute total time; the body method specifies baking for 40–45 minutes, so the stated times are retained as published even though the component times do not align mathematically. The recipe is described as a copycat side served alongside Carolina Honeys BBQ Salmon.

Nutrition per serving

• side dish
• vegetarian
• sweet-and-savory
• sautéed
• copycat recipe
• American
• holiday