Roasted Sweet Potatoes with Cranberries & Candied Pecans

Ingredients:

For the candied ginger:

· 1 cup water

· 1 cup sugar

· 1 knob fresh ginger, cut into small pieces or sliced as desired

For the sweet potatoes:

· 4 large sweet potatoes, diced small

· ¼ cup olive oil

· ¼ cup ginger-infused simple syrup

· 2 tablespoons fresh rosemary, chopped

· ½ cup dried cranberries

· ½ cup candied pecans

· Salt & Pepper to taste

For the candied nuts:

· 1 cup pecan halves or pieces

· ¼ cup infused simple syrup

Instructions:

1. For the candied ginger: Add water and sugar to a saucepan and bring to a boil. Add fruit and reduce heat to medium-low for 15 minutes. Turn off heat and let sit for 8 minutes. Strain and reserve fruit infused simple syrup in a jar. Place sliced fruit on a rack to dry. After it has dried, toss in sugar to coat if desired.

2. Preheat oven to 425 degrees.

3. In a large bowl, mix together olive oil, syrup and rosemary. Add sweet potatoes and toss to coat. Pour out onto a baking sheet. Season with salt & pepper and bake for 30-45 minutes, or until roasted. In last 10 minutes of cooking, sprinkle cranberries over sweet potatoes on pan and let warm.

4. While sweet potatoes are cooking, make candied pecans by placing them into a skillet over medium heat, toast the pecan halves. Once toasted, add the simple syrup and cook until it forms a brittle-like consistency. (Yes, you need to toast the pecan halves first before candying!). Pour out onto a baking liner or parchment and let cool.

5. When sweet potatoes are done, place in serving dish and top with pecans. Enjoy!