Roasted Sweet Potatoes with Pecans and Spiced Maple Syrup
Roasted Sweet Potatoes with Pecans and Spiced Maple Syrup
A great preparation for sweet potatoes all year long but especially perfect for the holidays. You'll love these bite sized morsels of sweet and spicy with the nutty crunch of pecans. Yum!
Equipment
- 1 8"x 8" Pyrex dish
- 1 small saucepan
Ingredients
- 1 cup pecans - roughly chopped
- ¼ cup maple syrup
- ½ teaspoon kosher salt - divided
- freshly ground pepper
- ½ teaspoon ground cinnamon - divided
- ⅛ teaspoon cayenne pepper
- 2 lbs sweet potatoes - approximately four – 8 oz. potatoes, diced large
- 2 med shallots - peeled and quartered
- 2 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
- orange or lime zest - to garnish (optional)
Instructions
- 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.
- Toss the sweet potatoes with the shallots and olive oil and place in the baking dish. 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, cayenne, cinnamon 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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