4 large sweet potatoes, peeled and cubed
1/4 cup olive oil
1/4 cup brown rice syrup
2 teaspoons cinnamon
1 teaspoon sea salt
1/8 teaspoon nutmeg, optional
1/3 cup pecans, broken, optional
1. Preheat oven to 375 degrees F. Place sweet potatoes in a large bowl.
2. In a small bowl, whisk together oil, brown rice syrup, cinnamon, salt, and nutmeg. Drizzle over sweet potatoes and toss by hand, coating all pieces well, add pecans.
3. Transfer to a shallow roasting pan and pour any remaining oil mixture over potatoes. Spread out evenly.
4. Bake 25 to 30 minutes, or until sweet potatoes are tender.
Source of recipe: Vegan make-over of a food network recipe. The original recipe calls for honey, but brown rice syrup works just as well.