Wednesday, November 6, 2013

Roasted Sweet Potatoes with Toasted Pecan-Maple Brown Butter Sauce

· 2 ½ pounds sweet potatoes, peeled and cut into 2-inch chunks
· 2 tablespoons olive oil
· ½ teaspoon salt
· ½ cup butter
· 1 cup coarsely chopped pecans
· 1/4 cup maple syrup
· ¼ teaspoon salt
· ¼ teaspoon pepper

1. Preheat oven to 375 degrees.
2. Place sweet potatoes on a large rimmed baking sheet. Drizzle with oil and sprinkle with ½ teaspoon salt; toss to coat. Spread in a single layer. Bake for 25 to 30 minutes or until tender.
3. In a large skillet, melt butter over medium-high heat. Cook butter for 1 to 2 minutes or until butter is just beginning to brown.
4. Add pecans, and cook, stirring constantly for 1 to 2 minutes or until pecans are lightly toasted and butter is browned.
5. Remove from heat and stir in maple syrup. Return to heat and cook for 1 minute. Stir in salt and pepper.
6. Drizzle pecan mixture over sweet potatoes making sure to coat well.

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