Autumn Sweet Potatoes


  • 1/2 cup pecan halves
  • 2 1/2 lbs sweet potatoes, peeled
  • 1  tsp salt
  • ½  tsp ground black pepper
  • ½  cup water
  • 1  tbsp fresh thyme leaves, coarsely chopped
  • 2  tbsp brown sugar
  • 2 tbsp butter, melted
  • 1/4 cup dried cranberries


  1. Coarsely chop pecans using Food Chopper. Place into Round Covered Baker. Microwave, uncovered, on HIGH 1-2 minutes or until toasted, stirring every 30 seconds. Remove pecans from baker and set aside.

  2. Dice potatoes into 1-in. pieces. Add potatoes, salt and pepper to large Bamboo Fiber Bowl. Mix well.

  3. Add potatoes and water to baker. Microwave, covered, on HIGH 7-9 minutes or until potatoes are tender but still firm, stirring once. Drain potatoes.

  4. Carefully remove baker from microwave using Oven Mitts; drain. Return potatoes to bamboo bowl and add cranberries, brown sugar, butter and thyme. Mix well.

  5. Add potatoes to baker. Microwave, covered, on HIGH 2-3 minutes or until potatoes are tender. Sprinkle with pecans.


  • 8  servings
  •   servings

Nutrients per serving:

Calories 220, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 36 g, Fiber 5 g, Protein 3 g


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