Recipe courtesy of Aida Mollenkamp
Total:
52 min
Active:
2 min
Yield:
4 to 6 servings
Level:
Easy
Total:
52 min
Active:
2 min
Yield:
4 to 6 servings
Level:
Easy

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

Watch how to make this recipe.

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.

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