This is the one I make and its a hit every year. I do substitute wheat nuts for pecans because of DHs allergy. They have a similar flavor and texture so it works. You can also leave out the cranberries and nuts and it is still as good.
Maple Roasted Sweet Potatoes
3 large sweet potatoes, (about 3 lbs.) peeled and cubed
1 pkg. (12 oz. size), cranberries, fresh or frozen
1/2 cup butter, melted
1/2 cup maple syrup
1/2 cup chopped pecans, toasted
Preheat to 350Â°.
Use a large roasting pan, lightly grease it and then put in the potatoes and cranberries.
Combine the maple syrup with the melted butter and pour over the potato cranberry mixture; stir to coat.
Cover tightly with foil. Bake for 15 to 20 minutes or until the potatoes are tender. Spoon into a serving dish and top with chopped pecans.
Makes 6 to 8 servings.