Pan-Roasted Sweet Potatoes with Fennel

• 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 4 fennel bulbs, halved lengthwise and cut into 3/4-inch wedges, some of the feathery tops finely chopped
• 1/4 cup extra-virgin olive oil
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground mace
• Salt and freshly ground pepper

1. Preheat the oven to 400.
2. In a bowl, toss the sweet potato chunks and fennel wedges with the olive oil, brown sugar and mace; season with salt and pepper.
3. Spread the vegetables in a large nonstick roasting pan.
4. Roast for about 1 hour, stirring occasionally, until the sweet potatoes and fennel are tender and caramelized.
5. Transfer them to a platter, sprinkle with the fennel tops and serve.

sweet potatoes, fennel bulbs, extravirgin olive oil, light brown sugar, ground mace, salt

Taken from www.foodandwine.com/recipes/pan-roasted-sweet-potatoes-fennel (may not work)