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Sweet Potatoes, Pecans in a Spiced Maple Sauce

Cayenne Pepper, Easter, Fall Baking, Maple Syrup, Pecans, Recipe, Side Dish, Sweet Potato, Thankgiving, Vegetable Oil

Servings

6-8

Ready In:

1 Hours

Prep Time:

5 Minutes

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
  • ¼ teaspoon cayenne pepper

Directions

Step 1

Heat oven to 450 degrees F and arrange rack in the middle.

Step 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.

Step 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.

Step 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.