Preheat oven to 425° F. Line a baking pan with parchment paper; lightly spray a rimmed baking pan with nonstick cooking spray; set aside.
Twice-baked, and full of dried fruits, savory pistachios, and warm spices—these aren't your normal sweet potatoes.
Servings and Ingredients
|Hy-Vee nonstick cooking spray|
|4 medium sweet potatoes, cut in half lengthwise|
|1 tbsp. Hy-Vee Select olive oil|
|6 tbsp. Hy-Vee salted butter|
|¼ c. Hy-Vee Select 100% pure maple syrup, divided|
|¼ c. packed Hy-Vee brown sugar|
|¼ c. chopped unsalted pistachios|
|2 tbsp. Hy-Vee all-purpose flour|
|½ tsp. Hy-Vee ground cinnamon|
|¼ tsp. Hy-Vee ground nutmeg|
|¼ tsp. Hy-Vee ground ginger|
|¼ tsp. Hy-Vee kosher sea salt, plus more, to taste|
|¼ tsp. Hy-Vee cayenne pepper|
|Italian parsley leaves, for garnish|
Things To Grab
- Baking pan
- Small saucepan
- Potato masher
Place sweet potatoes in prepared pan prepared baking sheet and brush cut sides with olive oil. Roast, uncovered,
for 25 to 30 minutes or until sweet potatoes are tender. Let stand for 10 minutes.
Hyvee Culinary Expert TipSavory Toppers: While the sweet potatoes bake, you’ll have plenty of time to make the maple crumb topper. Or top the potatoes with melted butter and fresh herbs or chopped chipotle pepper.
Heat butter in a small saucepan over medium-low heat until melted. Continue heating, stirring occasionally, until
butter turns a light golden brown. Stir in 1½ Tbsp. maple syrup; set aside.
Combine brown sugar, pistachios, flour, cinnamon, nutmeg, ginger, ¼ tsp. salt and cayenne pepper in a bowl. Stir in half of the butter mixture.
Flatten sweet potato halves with a potato masher or fork; drizzle remaining butter mixture on top. Top with pistachio mixture. Bake for 10 minutes more or until golden. Drizzle sweet potatoes with remaining 2½ Tbsp. maple syrup. If desired, garnish with parsley and season to taste with salt. Serve warm.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 25mg
- Sodium: 160mg
- Total Carbohydrates: 28g
- Protein: 2g