Admit it; you love those sweet potato dishes that are so full of marshmallows you can barely taste the potatoes. They are tasty, but sometimes you want some sweet potatoes that taste sweet but also taste like sweet potatoes. This is that dish.
The sweet potatoes alone have a wonderful contrast of textures. I cut them into two-bite pieces that get crispy on the outside but soft and creamy on the inside. Those are then tossed with crunchy bits of pecans and a sticky, buttery maple syrup glaze. It tastes like fall but is also reminiscent of those marshmallowy casseroles that everyone is addicted to.
1/3 Cup Chopped Pecans
1 1/2 lbs Sweet Potatoes
2 T Oil
2 T Butter
1 1/2 T Maple Syrup
Pinch Chili Powder
Peel and dice the sweet potatoes.
Heat oven to 350F.
Spread the nuts on a cookie tray and toast until golden and fragrant, about 5 minutes. Cool.
Heat oven to 400F.
Toss the potatoes in the oil and season with salt and pepper. Spread on a cookie tray and roast until tender and golden, about 15 minutes, tossing occasionally.
Melt the butter in a small pot. whisk in the maple syrup and chili powder and simmer for 1 minute. Stir in the pecans and drizzle over the potatoes.
Serves 4
Recipe Adapted from Aida Mollencamp
What type of oil did you use?
ReplyDeleteI like to use any neutral oil like vegetable, canola, or peanut. I prefer to save olive oil for recipes where you can really taste it, but it would work in this dish if you wanted to use it.
ReplyDeleteIs 15 minutes really long enough to cook the potatoes to tender?
ReplyDeleteIt depends how small you cut them, so if they aren't ready that quickly just keep them in the oven until they are fork-tender.
ReplyDelete