4 lbs. sweet potatoes, peeled and cut into 1-ince pieces
5 Tbs. soy-based margarine (preferably Earth Balance)
2/3 cup maple syrup
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pinch of ground ginger
1/2 tsp. salt
1/2 cup chopped pecans (optional) |  |
Preheat oven to 375°F. Place potatoes in a 13 x 9 x 2-inch glass baking dish. Combine margarine, sugar, cinnamon, nutmeg, ginger and salt in a small saucepan over medium heat. Bring to a boil and stir until sugar dissolves. Pour this mixture over sweet potatoes and toss to coat. Cover dish well with foil. Bake for 50 minutes. Uncover and continue to bake until potatoes are tender and syrup thickens a bit (basting occasionally) about 20 minutes. Raise oven temperature to 500°F. Top sweet potatoes with pecans and bake until nuts begin to brown, about 3 minutes.
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