RECIPE

© Lucy Schaeffer

Pan-Roasted Sweet Potatoes with Fennel

• Recipe by Grace Parisi

• Staff Favorite

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