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Maple-Roasted Quince And Sweet Potatoes Recipe
|Quinces||1 Pound, peeled, cored ,cut into 0.5 inch cubes|
|Red skinned sweet potato||12 Ounce, peeled, cut into 0.5 inch cubes (Yam)|
|Skinned sweet potato||12 Ounce, peeled, cut into 0.5 inch cubes|
|Kosher salt||2 Teaspoon|
|Maple syrup||1⁄2 Cup (8 tbs), divided|
|Chopped sage||1 Tablespoon|
Serving size: Complete recipe
Calories 1302 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4194 mg174.7%
Total Carbohydrates 321 g107%
Dietary Fiber 35.1 g140.3%
Sugars 122.5 g
Protein 14 g28.2%
Vitamin A 1951.7% Vitamin C 148.7%
Calcium 60.7% Iron 74.6%
*Based on a 2000 Calorie diet
Spray large rimmed baking sheet with nonstick spray.
Combine next 4 ingredients and 1/4 cup maple syrup in large bowl; toss to coat.
Spread mixture in single layer on prepared baking sheet.
Roast quince and potatoes until tender and beginning to brown around edges, stirring occasionally and turning sheet around in oven halfway through roasting, about 40 minutes.
Transfer quince and potatoes to bowl.
Mix in sage and remaining 1/4 cup maple syrup.
Season with pepper.
Serve warm or at room temperature.