Saturday, November 10, 2012

Candied Sweet Potatoes

Please don't be offended by my obsession with sweet potatoes. I know this is the starch's second debut in a row, but I only do it because Thanksgiving is rapidly approaching and I want you to have in your possession the most fabulous sweet potato side known to man!

Sweet potatoes are gifts from heaven. But when candied with brown sugar and sprinkled with nuts and cayenne pepper? I can barely stand how delicious these are. I am salivating just thinking on it. And check out that gorgeous orange hue! It would complement your Thanksgiving spread so beautifully! Will you pretty please be sure to share these delightful gems with your guests this lovely holiday? You'll be thankful that you did!

Candied Sweet Potatoes
Inspired by Martha Stewart
Serves 6-8

  • 5 lbs sweet potatoes 
  • 2-3 tablespoons olive oil
  • salt (I like sea salt)
  • 4 tablespoons salted butter, cut into small pieces
  • 4 tablespoons light brown sugar
  • 1/3 c. pecan pieces
  • 1/8 tsp. cayenne pepper

Preheat oven to 400 degrees. Peel potatoes, halve lengthwise and cut into little half moon shapes, about ½ inch thick. Toss with 2-3 tablespoons of olive oil until coated. Season with salt.

Roast for 25-30 minutes, turning once or twice. Sprinkle as evenly as you can with bits of butter, brown sugar, pecan pieces and cayenne pepper. Bake until sugar is caramelized and hardening, about 10 minutes. Toss gently and serve immediately. 

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