One of the side dishes I made for Thanksgiving was this Roasted Sweet Potatoes with Pecans and Spiced Maple Sauce from Food Network. I don't like to experiment too much when we are having company so I made them once a few days in advance - we loved them. The sweetness of the sweet potato and maple contrasted so nicely with the bite of the cayenne. An absolute winner and one I know I will make over and over again. The other bonus with this recipe is that the sweet potatoes (I actually used yams) don't have to be peeled. Just diced and roasted. Couldn't be simpler!
- 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
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 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.
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.