So, since having a child, and then another, and then another…my mom has generously let me off the hook at Thanksgiving. I’m usually in charge of a dish or two, which is about all I can muster when trying to shuffle my family out the door. This year and last I’ve been in charge of sweet potatoes, so I was looking for something new and yummy. Last year I made these super sweet and yummy potatoes, but I thought I’d try something not so rich this year. And so I stumbled upon these lighter Butter Pecan Sweet Potatoes. They are really delicious if you don’t want a candied sort of dish…just a more natural sweet potato flavor with a touch of buttery sweetness. I DO have an adjustment, however. I tried them out this week and after looking at the recipe, thought I needed to double the toppings. I was glad I did. Even after doing that they still weren’t super sweet…just enough. When I make them for the holiday crowd, I so the same doubling. I have gone ahead and adjusted the quantities in the recipe below, so please note that and don’t double what I have listed…you might end up with dessert on the table instead of a side dish!
8 sweet potatoes,
Olive oil for drizzling
4 tbsp. butter, cut into small pieces
4 tbsp. light brown sugar
2/3 c. pecan pieces
1/4 tsp. cayenne pepper
Preheat oven to 400°.
Peel sweet potatoes and cut them half lengthwise and then in 1/2-inch slices crosswise. Arrange on a couple of baking sheets. Toss with olive oil and season with some salt. Put them in the oven for 25-30 minutes, flipping occasionally. While they’re baking, gently toss together your butter pieces, pecans, brown sugar, and cayenne pepper. After the baking time is up sprinkle this mixture on the potatoes and put them back in the oven for about 10 more minutes, until the sugar is candied on top. Toss gently and serve!
Original recipe courtesy of Stagetecture.
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