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Pan-Roasted Sweet Potatoes with Fennel

  • SERVINGS: 10
  • Staff Favorite
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Recipe

Ingredients

  1. 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
  2. 4 fennel bulbs, halved lengthwise and cut into 3/4-inch wedges, some of the feathery tops finely chopped
  3. 1/4 cup extra-virgin olive oil
  4. 1 tablespoon light brown sugar
  5. 1/4 teaspoon ground mace
  6. Salt and freshly ground pepper

Directions

  1. Preheat the oven to 400°. In a bowl, toss the sweet potato chunks and fennel wedges with the olive oil, brown sugar and mace; season with salt and pepper.
  2. Spread the vegetables in a large nonstick roasting pan. Roast for about 1 hour, stirring occasionally, until the sweet potatoes and fennel are tender and caramelized. Transfer them to a platter, sprinkle with the fennel tops and serve.

Make Ahead

    The roasted vegetables can be refrigerated overnight. Reheat in a 400° oven before serving.

Notes

    Per Serving: Calories 211 kcal, Total Fat 6.2 gm, Saturated Fat 1 gm

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