Senin, 17 September 2012

Butter-Pecan Sweet Potatoes

I tried your recipe last night on the monterery chicken family loved it.

  • 8 medium sweet potatoes (5 lbs.), or one per person
  • olive oil
  • course salt
  • 2 T. butter, cut into small pieces
  • 2 T. light brown sugar
  • 1/3 c. pecan pieces
  • 1/8 tsp. cayenne pepper
  1. Preheat oven to 400 degrees. 
  2. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. 
  3. On a baking sheet, toss potatoes with olive oil (we brush it on both sides); season with salt.
  4. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.
  5. Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately. Serves 8.

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