Roasted Sweet Potatoes with Pecans and Spiced Maple Sauce (Aida Mollenkamp) |
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Prep Time: 2 Minutes Cook Time: 50 Minutes |
Ready In: 52 Minutes Servings: 4 |
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Ingredients:
2/3 cup roughly chopped pecans |
3 pounds sweet potatoes, cut into large dice |
salt and pepper |
2 tablespoons vegetable oil |
4 tablespoons unsalted butter |
3 tablespoons maple syrup |
1/4 teaspoon cayenne pepper |
Directions:
1. Heat oven to 450 degrees F and arrange rack in the middle.
2. 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.
3. Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
4. 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.
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