Recipes Pan-Roasted Sweet Potatoes with Fennel 4.0 (95) Add your rating & review In this delicious vegetable pan roast, sweet potatoes are tossed with fennel wedges and then roasted until tender and carmelized. Slideshow: Delicious, Quick Side Dishes Plus: Ultimate Thanksgiving Guide By Grace Parisi Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Yield: 10 Ingredients 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks 4 fennel bulbs, halved lengthwise and cut into 3/4-inch wedges, some of the feathery tops finely chopped 1/4 cup extra-virgin olive oil 1 tablespoon light brown sugar 1/4 teaspoon ground mace Salt and freshly ground pepper Directions 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. 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 One Serving Calories 211 kcal, Total Fat 6.2 gm, Saturated Fat 1 gm. Rate it Print