THYME ROASTED SWEET POTATOES WITH CHERRIES
Dried tart cherries are a great addition to almost any sweet potato casserole.
Makes 16 one-half cup servings.
• Cooking spray
• 1 /2 cup chopped pecans
• 1 Tablespoon maple syrup
• 3 pounds sweet potatoes, peeled and cut into 3/4" cubes (approx. 8 cups)
• 2 Tablespoons fresh thyme
• salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup dried tart cherries
• 1/4 cup crumbled blue cheese
Preheat oven to 425 degrees F. Coat cookie sheet with cooking spray.
In a small bowl, toss pecans with maple syrup. Set aside.
In a large bowl, thoroughly toss potatoes, thyme, salt, and pepper. If desired, add red pepper flakes. Roast for 15 minutes, or until potatoes are soft but still firm.
Place pecans on a piece of tin foil and roast during the final 5 minutes while the potatoes are cooking. Remove from oven.
Place sweet potatoes, pecans, and cherries in a large serving bowl and toss. Let stand for a few minutes to allow cherries to warm. Sprinkle top with blue cheese, and serve.
Nutrition Facts per 1/2 cup serving: 174 calories, 5 g total fat, 1 g saturated fat, 30 g carbohydrate, 2 mg cholesterol, 3 g protein, 4 g fiber, 41 mg sodium; Daily Values: 146% vitamin A; 43% vitamin C; 5% calcium; 5% iron
For more cherry recipes and tips, visit www.choosecherries.com.