I happen to love sweet potatoes any way they are fixed: fried, mashed, as candied yams, baked, you-name-it. The only negative is peeling and cutting them. =) When I found this recipe, I was immediately intrigued by the name–butter-pecan. I mean, who doesn’t like butter-pecan ice cream? The original recipe didn’t call for browned butter, but I honestly don’t know how it would taste anything like butter-pecan if you didn’t brown the butter. I’m sure it would still be good, but you definitely wouldn’t get that nutty, caramely flavor. If you’ve never browned butter, give it a try…it’s super easy. I was skeptical of the cayenne pepper (I’m not a huge spicy food fan) but I decided to give it a try and loved it! It just adds that little something extra…not spicy, just another layer of flavor. This recipe is easy enough for a weeknight, but sophisticated and pretty enough for a dinner party or even Thanksgiving. Enjoy!

Butter-Pecan Sweet Potatoes
3 medium sweet potatoes
1 tbsp butter, browned
1 tbsp brown sugar
dash cayenne pepper
2 tbsp chopped pecans
cooking spray

Preheat oven to 400 degrees. Peel sweet potatoes. Cut in half long ways and slice into 1/4″ half-moon shapes. Spray baking sheet generously with cooking spray. Arrange potato slices in a single layer on baking sheet and spray tops with cooking spray. Sprinkle lightly with salt. Bake for about 25 minutes or until tender.

While potatoes are baking, brown the butter in small skillet. Remove from heat and cool slightly. Combine brown sugar and cayenne pepper.

When potatoes are tender, remove from oven and sprinkle evenly with brown sugar mixture and chopped pecans. Return to oven and bake for about 10 minutes longer or until the sugar begins to caramelize. Toss gently and serve.
*adapted from Martha Stewart

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Categories: Side Dish

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