You are about to leave publix.com and enter the Instacart site that they operate and control. Publix’s delivery and curbside pickup item prices are higher than item prices in physical store locations. Prices are based on data collected in store and are subject to delays and errors. Fees, tips & taxes may apply. Subject to terms & availability. Publix Liquors orders cannot be combined with grocery delivery. Drink Responsibly. Be 21. For prescription delivery, log in to your pharmacy account by using the Publix Pharmacy app or visiting 
Recipes
Shopping list
Ingredients
- 1 tablespoon fresh rosemary, finely chopped
- 6 medium sweet potatoes (about 2 ½ lb)
- ½ cup unsalted butter, melted
- ¼ cup maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ cup pecan pieces
Steps
- Preheat oven to 425°F. Chop rosemary. Cut ⅛–¼ inch slits into each potato, stopping just before cutting through so that the slices stay connected at the bottom of the potato. Arrange potatoes in 13- x 9-inch baking dish.
- Combine melted butter, maple syrup, brown sugar, and rosemary. Brush half the butter mixture over potatoes, then season with salt and pepper and bake 30 minutes.
- Brush all over potatoes and inside slits with remaining half butter mixture; bake 30–40 more minutes or until the potatoes are crispy on the edges and easily pierced with a knife. Top with pecan pieces. Serve.
Amount per ⅛ recipe serving: Calories 280, Total Fat 17g, Sat Fat 8g, Trans Fat 0g, Chol 30mg, Sodium 270mg, Total Carb 31g, Fiber 3g, Sugars 16g, Protein 2g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%