Roasted Sweet Potatoes with Pineapple and Pecans
Ingredients:
| 5 cups | Peeled & Chopped Sweet Potatoes |
| 1 cup | Fresh Pineapple Chunks |
| 2 tsp | Vegetable Oil |
| Kosher Salt, to taste | |
| ¾ cup | Coarsely Chopped Pecans |
| 2 tsp | Pure Maple Syrup |
| 1 tsp | Orange Marmalade |
| 1 tsp | Fresh Lemon Juice |
| ½ tsp | Dijon Mustard |
Directions:
Preheat oven to 425. Line a baking sheet with foil. Toss sweet potatoes and pineapple with oil and salt. Transfer potatoes and pineapple to prepared baking sheet; roast in oven for 15 minutes. Sprinkle pecans over potatoes and pineapple. Roast 10 minutes more. Transfer sweet potato mixture to large bowl. Whisk together syrup, marmalade, lemon juice and Dijon in small bowl. Pour syrup mixture over sweet potato mixture, tossing gently to coat sweet potatoes and pineapple; season with salt.



