‘Long-Run’ Baked Sweet Potato with Chai-Spiced Pecans Recipe

Linda Xiao

Ever think of sweet potatoes as a first-thing thing? Now’s the time!

This vitamin-rich root vegetable offers complex carbs to get your brain and body going. When you pair it with yogurt and pecans as a topping, you tack on protein and healthy fats as well.

This recipe comes courtesy of friends Shalane Flanagan (a four-time Olympian and former NYC Marathon champion) and Elyse Kopecky (a collegiate track star at UNC who now works for Nike). You can find more breakfast recipes like this one in their new cookbook, Rise & Run.

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Yields:

2

Total Time:

1

hour

45

mins

Long-Run Baked Sweet Potato

2


small sweet potatoes or yams (about 6 oz each), scrubbed

Greek yogurt and/or honey, for serving

Chai-Speced Pecans (recipe below)

Chai-Spiced Pecans

1 1/2 tbsp.

ground cinnamon

1/2 tbsp.

ground ginger

2 tbsp.

unsalted butter, melted

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Long-Run Baked Sweet Potato

  1. The night before: Heat oven to 425°F. Using a fork, prick potatoes all over and place on a baking sheet. Bake, flipping once, until supersoft and beginning to burst, 1 hour. Let cool, then refrigerate in an airtight container for up to 4 days.
  2. Melt butter in a medium skillet on medium. Halve potatoes lengthwise and place cut-side down in skillet and cook until edges are beginning to brown and caramelize, 5 to 7 minutes. Flip and cook 2 minutes more. Transfer to plates; with fork, gently fluff insides. Top with yogurt, pecans, and/or honey, if desired.

Chai-Spiced Pecans

  1. Heat oven to 300°F. Line a rimmed baking sheet with parchment paper. In a small bowl, combine spices.
  2. In a bowl, combine pecans, honey and butter. Sprinkle 11/2 tsp spice mix (save remainder in an airtight container for up to 6 months) and 1/4 tsp plus 1/8 tsp salt over the top and toss to combine.
  3. Spread nuts on prepared baking sheet and roast 6 minutes. Stir and roast until pecans are fragrant and slightly darker in color, 12 to 18 minutes more. Let cool completely then store in an airtight container for up to 1 week or refrigerate for up to 1 month.

This article appears in the November 2021 issue of Women’s Health.

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