Ingredients

• 4 large sweet potatoes, peeled and cut into 1-inch cubes
• 6 tablespoons Crisco® Pure Canola Oil, divided
• 15 fresh sage leaves
• 1/3 cup molasses
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• Salt to taste
• 1/3 cup coarsely chopped pecans

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Instructions

1. Heat oven to 375 degrees F. Line 2 baking sheets with foil. Coat sweet potatoes with 3 tablespoons oil. Place on prepared baking sheets. Bake 28 to 32 minutes until fork tender.
2. Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add sage leaves. Cook 1 to 2 minutes or until edges begin to brown. Remove with slotted spoon.
3. Add sweet potatoes to skillet. Cook 2 minutes over medium-high heat. Add molasses, cinnamon and red pepper. Cook 2 to 3 minutes, stirring occasionally, until molasses thickens. Season with salt. Place in serving dish. Top with crumbled sage leaves and pecans.