Wednesday, August 17, 2016


I saw this recipe for sea salt sweet potatoes in the paper Sunday in the coupon section. Since it was advertising Morton Coarse Sea Salt, I will give them credit for the recipe.

I brought home some sweet potatoes a couple of weeks ago from Hillcrest Thrift Shop. I don't know who brought them for the volunteers, but there were several bags still there when I got there to work the middle shift. They were all small sweet potatoes but that was fine for my husband and me.

When I saw this recipe, I decided I would give it a try using the sweet potatoes. The recipe called for 2 lbs (about 3 medium sweet potatoes). I just chose 4 of my small ones because I felt like that was about what we would have eaten if I had baked them. When I peeled and cut them up, I had about 1-1/2 cups.

They were really good and my husband told me to make them again. That is always a good recommendation.


2     lbs (about 3 medium) sweet potatoes, peeled, and cut into 1 inch pieces.
1/2  teaspoon coarse sea salt, plus more for finishing (I did use fine sea salt)
2     tablespoons canola oil
1/4  teaspoon ground black pepper
1/4  cup maple syrup
1/4  cup pecan pieces

Preheat oven to 425 degrees F. Spray a 9 x 13 - inch baking pan with cooking spray.

Mix the sea salt, canola oil, pepper, and syrup in a small bowl.

Toss the sweet potatoes pieces with the sauce mixture coating well.

Arrange the mixture in the baking pan....with the potatoes a single layer.

Bake for 25 - 30 minutes, stirring halfway through.

Remove from oven and place in a serving bowl. Sprinkle with pecan pieces and sprinkle with additional sea salt before serving.

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