Saturday, November 26, 2011

Butter Pecan Sweet Potatoes

This recipe tastes like dessert.  Sweet roasted sweet potatoes are topped with chopped pecans, brown sugar, and butter to make the perfect Thanksgiving side.  They were a hit with everyone and were so simple to make, you don't need a holiday to indulge in this treat!  Enjoy!

Sweet potatoes are my all time favorite Thanksgiving dish!
4 large sweet potatoes, washed, peeled and cut into 1/2" slices
2-3tbs extra virgin olive oil
1tsp sea salt
3tbs butter, melted
1/2c light brown sugar
1/2c chopped pecans

1. Preheat your oven to 400F.  Coat your potato slices with olive oil and place on 2 foil lined baking sheets.  Sprinkle with sea salt and bake for about 30 minutes, or until fork tender.
2. Remove potatoes from the oven and layer them, slightly overlapping, in a large casserole or glass baking dish.  Drizzle with melted butter, sprinkle with brown sugar, and top with raw chopped pecans. 
3. Place back in the oven for about 15 minutes, or until the sugar is caramelized and the pecans are toasted.  Serve warm.

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