Are you guys lucky enough to have a long weekend this weekend like I do? I love Columbus Day weekend — smack in the middle of fall and there are usually lots of fun activities and so many autumn things to do. And there’s nothing like a Monday off!!
In the spirit of one of my favorite fall weekends, I figured today would be a good day to post a collection of some of my favorite fall recipes.
2.5 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
Preheat oven to 400°F.
Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
What You Should Know
This recipe makes 12 servings, although I think that’s stretching it because who is really only going to eat a 1/2 cup of sweet potato deliciousness? C’mon.
Extra maple syrup can never hurt.
In each 1/2 cup serving: 96 calories; 2 g fat ( 1 g sat , 0 g mono ); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.
Okay, I guess extra maple syrup can hurt those nutrition facts.
If you prepare these a day early, you can just reheat at 350 degrees the next day for 15 minutes.
If you need a side dish to bring along with you for holiday festivities this year, these are quick and easy. And a crowd pleaser!
MOST IMPORTANTLY, do NOT put aluminum foil in your baking dishes when sticking these in the oven! I learned the hard way that the maple syrup will act like glue. Kitchen fail.