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Pan Roasted Sweet Potatoes with Fennel

Yield: 10 servings

  • 4 pounds sweet potatoes, peeled and cut 1/4" chunks
  • 4 fennel bulbs, halved lengthwise and cut 3/4" wedges, some of the feathery tops finely chopped
  • 1/4 cup extra virgin olive oil
  • 1 tbsp light brown sugar
  • 1/4 tsp ground mace
  • salt and freshly ground white pepper

    Preheat oven to 400 degrees F.

    In a bowl, toss the sweet potato chunks and the fennel wedges with olive oil, brown sugar and mace; season the mixture with salt and pepper.

    Spread the sweet potatoes with the fennel wedges in a large non stick roasting pan. Roast for about 1 hour, stirring occasionally, until the sweet potatoes and fennel wedges are tender and caramelized.

    Transfer the vegetables to a platter, sprinkle with fennel tops and serve.



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