Roasted Sweet Potatoes with Raisins, Shallots and Pecans

By LHPollack

Ingredients

• 5 sweet potatoes, peeled and cubed
• 4 tablespoons Olive Oil
• 3 tablespoons Balsamic Vinegar
• 1/2 cup raisins
• 1 cup shallots, finely chopped
• 2 tablespoons butter
• 1/2 cup pecans, chopped
• 1/2 cup maple syrup
• Salt and pepper to taste

Preparation

Step 1

Preheat oven to 350 degrees.
Toss sweet potatoes with olive oil, balsamic vinegar, salt and pepper, raisins and shallots.
Spread sweet potatoes in a single layer in a 9×13 inch baking dish.
In a skillet over medium heat, melt butter.
Add pecans and stir until fragrant, about three minutes.
Add maple syrup and stir until most of the liquid has been absorbed, about three minutes.
Top potatoes with pecans, cover with aluminum foil and bake in preheated oven 50-60 minutes or until potatoes are tender.