Saturday, December 1, 2012

Roasted Sweet Potatoes with Pecans and Spiced Maple Sauce

My family isn't huge on sweet potatoes for Thanksgiving, but I still bring them each year.  These are by far my favorite ones I have ever made!  They smelled incredible, and the spiced maple sauce was a great addition.  Enjoy!
2/3 cup roughly chopped pecans
3 lbs sweet potatoes, peel and cut into large dice
salt and pepper
2 tablespoons vegetable oil
4 tablespoons unsalted butter
3 tablespoons real maple syrup
1/4 teaspoon cayenne pepper

Heat oven to 450 degrees F and arrange rack in the middle.  While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes.  Remove from oven and set aside.  Place sweet potatoes on baking sheet, drizzle with oil.  Season well with salt and freshly ground pepper, and toss to coat.  Roast until golden brown and tender when pierced with a knife, about 40-45 minutes.  Meanwhile, melt butter in a small saucepan over medium heat.  When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute.  Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

No comments: