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Roasted Sweet Potatoes and Onions

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By Betty Crocker Kitchens
Updated Jan 18, 2010
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Bring out the natural fabulous flavor of sweet potatoes by tossing them with brown sugar and crunchy pecans.

Roasted Sweet Potatoes and Onions

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 16
  • Ingredients 6
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Ingredients

  • 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch cubes
  • 2 medium onions, cut into eighths
  • 1/4 cup butter or margarine, melted
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup coarsely chopped pecans
  • 1 teaspoon dried sage leaves

Instructions

  • Step 
    1
    Heat oven to 450°. Place sweet potatoes and onions in roasting pan or rectangular pan, 13x9x2 inches. Drizzle with butter; toss to coat.
  • Step 
    2
    Bake uncovered 25 to 30 minutes, stirring once, until almost tender. Stir in brown sugar, pecans and sage. Bake 10 to 15 minutes longer or until coated and tender.

Nutrition

150 Calories
4g Total Fat
2g Protein
26g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
35
Total Fat
4g
Saturated Fat
2g
Cholesterol
10mg
Sodium
30mg
Total Carbohydrate
26g
Dietary Fiber
3g
Protein
2g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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