Roasted Sweet Potatoes with Toasted Pecan-Maple Browned Butter Sauce

2 ½ pounds sweet potatoes, peeled and cut into 2-inch chunks
2 tablespoons olive oil
½ teaspoon salt
½ cup butter
1 cup coarsely chopped pecans
1/4 cup maple syrup
¼ teaspoon salt
¼ teaspoon pepper
  1.  Preheat oven to 375 degrees.  Place sweet potatoes on a large rimmed baking sheet.  Drizzle with oil and sprinkle with ½ teaspoon salt; toss to coat.  Spread in a single layer.  Bake for 25 to 30 minutes or until tender.
  2. In a large skillet, melt butter over medium-high heat.  Cook for 1 to 2 minutes or until butter is just beginning to brown.  Add pecans, and cook, stirring constantly for 1 to 2 minutes or until pecans are lightly toasted and butter is browned.  Remove from heat and stir in maple syrup.  Return to heat and cook for 1 minute.  Stir in salt and pepper. 
  3. Drizzle pecan mixture over sweet potatoes making sure to coat well.

Cooking With Crevolyn
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