Pan-Roasted Sweet Potatoes with Dried Cherries & Pecans

• Gluten free

• Meat

  • 2 slices Bacon

• Produce

  • 1/2 tsp Aleppo pepper
  • 2 tbsp Sour cherries, dried
  • 2 lbs Sweet potatoes, small

• Condiments

  • 1 tbsp Honey
  • 2 tsp Tamari, reduced-sodium

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1 Pepper, freshly ground
  • 1/2 tsp Turmeric, ground

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pecans or walnuts

• Dairy

  • 2 tbsp Butter

Found on eatingwell.com

Description

Ingredients

• 2 pounds small sweet potatoes, peeled if desired
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons butter, divided
• 1 tablespoon honey
• 2 teaspoons reduced-sodium tamari
• ½ teaspoon Aleppo pepper (see Tip)
• ½ teaspoon ground turmeric
• ¼ teaspoon kosher salt
• Freshly ground pepper to taste
• 2 slices bacon, chopped
• 2 tablespoons dried sour cherries
• 2 tablespoons coarsely chopped pecans or walnuts

Directions

• Halve sweet potatoes lengthwise, then cut crosswise into ½-inch-thick slices. Heat 1 tablespoon each oil and butter in a large skillet over medium-high heat. Add half the sweet potatoes and cook, turning once, until starting to brown in spots, 2 to 4 minutes total. Reduce heat to medium-low and cook, turning frequently, until tender, 3 to 5 minutes more. Transfer to a large bowl; cover to keep warm. Repeat with 1 tablespoon oil and the remaining butter and sweet potatoes. Transfer to the bowl and keep covered. Meanwhile, combine honey, tamari, Aleppo pepper, turmeric, salt and pepper in a small bowl. Add the remaining 1 tablespoon oil and bacon to the pan and cook over medium-low heat, stirring often, until the bacon is crispy, 6 to 8 minutes. Add the honey mixture and simmer, stirring, for 30 seconds. Remove from heat. Return the sweet potatoes to the pan along with cherries and nuts; toss to coat. Serve warm or at room temperature.

Nutrition