You're using an outdated browser. Please upgrade your browser or activate Google Chrome Frame to improve your experience.
2 lbs (910 g) sweet potato, peeled and cubed
3 tbsp (45 mL) olive oil
¾ tsp (4 mL) coarse salt
⅓ cup (80 mL) chopped pecans
½ cup (125 mL) Newman’s Own® Roasted Garlic Alfredo Pasta Sauce
2 tbsp (60 mL) currants
2 tbsp (60 mL) minced fresh parsley
1. PREHEAT oven to 425ºF (220ºC). In a large bowl, toss sweet potato with olive oil and salt, then arrange in a single layer on one or two baking sheets (the pieces shouldn’t touch). Roast, turning once, for 20-25 minutes or until tender and browned. Cool to room temperature. Meanwhile, toast pecans in the oven on a baking for 6-8 minutes, until they turn a shade darker and smell fragrant.
2. TOSS cooled sweet potato with pecans, Newman’s Own® Roasted Garlic Alfredo Pasta Sauce, currants and parsley.