Vanilla-Glazed Sweet Potato Wedges with Candied Pecans

Sweet potato wedges glazed with maple and vanilla are a healthier take on the traditional sticky-sweet marshmallow-topped casseroles. The sweet potatoes can be roasted up to a day in advance and reheated with the glaze just before serving. Spice-roasted pecans add crunch, but they are optional.
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Vanilla-Glazed Sweet Potato Wedges with Candied Pecans

Vanilla-Glazed Sweet Potato Wedges with Candied Pecans

  • Duration
  • Prep Time
  • 10Servings

Ingredients

Pecans

  • 11/2 tbsp pure maple syrup

    1 tbsp organic unsalted butter, melted

    1 tsp chopped fresh rosemary

    1/4 tsp each sea salt and ground black pepper

    2 pinches ground cayenne pepper

    1 cup raw unsalted pecans

Sweet Potatoes & Glaze

  • 3 lb sweet potatoes, halved lengthwise and cut into 2-inch-thick wedges

    2 tbsp olive oil

    1/2 tsp sea salt

    1/4 tsp ground black pepper

    1/4 cup pure maple syrup

    1 tbsp organic unsalted butter

    1 tsp chopped fresh rosemary

    1/2 vanilla bean

Preparation

1. Up to 3 days in advance, prepare pecans: Preheat oven to 350°F. In a small saucepan on medium, heat maple syrup, butter, rosemary, salt, pepper and cayenne, stirring, until butter melts. Place pecans on a parchment-lined baking sheet and drizzle with butter mixture; toss to combine. Bake, stirring once, until pecans are toasted and sugar has caramelized, about 10 minutes. Cool completely, chop and store at room temperature in an airtight container for up to 3 days.

2. 1 day in advance, bake sweet potato wedges: Preheat oven to 425°F. Arrange sweet potatoes skin side down on a parchment-lined baking sheet. Brush with oil and sprinkle with salt and pepper. Bake until tender, 35 minutes. Cool completely and store in an airtight container in a single layer
in the refrigerator.

3. 2 hours before serving, remove sweet potatoes from refrigerator and arrange, skin side down, on a parchment-lined baking sheet; set aside. About 45 minutes before serving, preheat oven to 425°F.

4. 10 minutes before serving, glaze and reheat potatoes. In a small bowl, combine maple syrup, butter and rosemary. Split vanilla bean lengthwise, scrape out seeds and add to maple syrup mixture. Brush sweet potatoes with maple mixture. Bake until heated through and glaze is bubbly, about 10 minutes. Transfer sweet potatoes to a serving dish and sprinkle with pecans.

Nutrition Information

  • Serving Size: 2 to 3 wedges and 1 1/2 tbsp nuts
  • Calories: 257
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 6 mg
  • Fat Content: 12 g
  • Fiber Content: 5 g
  • Protein Content: 3 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 250 mg
  • Sugar Content: 13 g
  • Monounsaturated Fat Content: 7 g
  • Polyunsaturated Fat Content: 2.5 g