I love love love this recipe – its the perfect amount of sweet and delicious that makes it a perfect side dish for a great piece of meat or chicken. The leftover are great served cold on top of a plain Romain lettuce salad; or use it as a fantastic stuffing for a plain chicken breast roll up.
10-12 sweet potatoes, peeled and chopped into bite size pieces
1 large pineapple, cut into bite size chunks
3 tbsp vegetable oil
Kosher salt to taste
1 ¼ cup coarsely chopped pecans
3 tbsp. pure maple syrup
2 tbsp. apricot or orange preserves
2 tbsp. fresh lemon juice
1 ½ tsp. Dijon mustard
Garnish with chopped fresh sage
Preheat oven to 425.
Line a baking sheet with foil. In a large bowl, mix together the sweet potatoes and pineapple with the oil & salt. Place the potatoes and onto the prepared baking sheet; and roast in oven for 15-20 minutes. After 15 minutes, sprinkle the pecans over the potatoes and pineapple; roast for 10 minutes more. Remove potatoes and pineapple from oven and place everything into a large mixing bowl.
Whisk together syrup, preserves, lemon juice and Dijon mustard in a small bowl. Pour syrup mixture over sweet potato mixture, tossing gently to coat sweet potato mixture, and season with salt.
picture courtesy of maisoncupcake.com