Sweet Potatoes With Cinnamon Pecans
- 2 tablespoons Land O Lakes Cinnamon Sugar Butter Spread
- 1/3 cup coarsely chopped pecans
- 1/4 cup sliced green onions
- 6 medium (about 3 1/2 pounds) orange sweet potatoes or yams, peeled, cut into 2-inch chunks*
- 1/3 cup Land O Lakes Cinnamon Sugar Butter Spread
- 1/2 teaspoon freshly grated orange zest
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Heat oven to 375F.
- Place 2 tablespoons Cinnamon Sugar Butter Spread into 9-inch square baking pan.
- Place in oven 2-3 minutes or until melted.
- Remove pan from oven.
- Add chopped pecans; toss until well coated.
- Return pan to oven; bake, stirring once, 4-5 minutes or until nuts are caramelized.
- Remove nuts from oven; spread in even layer on waxed paper.
- Cool completely.
- Meanwhile, combine sweet potatoes and enough water to cover in 4-quart saucepan.
- Cook over high heat 5-6 minutes or until water comes to a boil .
- Reduce heat to medium-high.
- Cook 25-30 minutes or until potatoes are tender.
- Drain; cool slightly.
- Place sweet potatoes and all remaining potato ingredients in large bowl.
- Beat at medium speed, scraping bowl often, until smooth.
- Spoon potato mixture into lightly greased 1 1/2-quart round or oval baking dish.
- Cover; bake 30-35 minutes or until heated through.
- Just before serving, sprinkle potatoes with garnish.
- *Substitute 2 (29-ounce) cans sweet potatoes, drained.
cinnamon sugar butter, pecans, green onions, orange sweet potatoes, cinnamon sugar butter, freshly grated orange zest, salt, pepper
Taken from www.landolakes.com/recipe/3158/sweet-potatoes-with-cinnamon-pecans (may not work)