Roasted Sweet Potatoes with Toasted Pecan-Maple Browned Butter Sauce
Ingredients:
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
Directions:
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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.
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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.
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Drizzle pecan mixture over sweet potatoes making sure to coat well.