INGREDIENTS
- 4 medium sweet potatoes, washed well
-
16 tsp butter
-
desired salt, cinnamon, or pumpkin pie spice
-
1/3 c chopped pecans or pecan halves
STEPS
1. Slice potatoes in half lengthwise.
2. On a lined sheet pan, place 2 teaspoons of butter dollops for each potato half. Sprinkle desired salt, and cinnamon or pumpkin pie spice over butter. If desired, sprinkle about 1/2 Tablespoon of chopped pecans per potato half as well.
3. Place potato halves open side down on the sheet pan in the butter, slices, and pecans
4. Bake at 425° 25 - 30 minutes or until fork tender and cooked. Mine took 30. Remove from oven and flip potatoes over. Turn oven to broil high and broil a few minutes, if desired to brown the tops even more.
Serve as a side with your favorite protein. I also love these prepped for lunch with sf vanilla Greek yogurt or cottage cheese. I actually like them cold for this way. They’re yummy heated up for an egg hash or served on the side of eggs. So many options!
🍑Nourishment Breakdown
per half
178cal/13fat/14carb/3fiber/2protein
PROTEIN none, add a protein source
FAT butter, pecans
FIBER some in sweet potato and pecans
CARB/STARCH potato
xx, Meredith 🍑🧡
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