Whew! It’s been a busy day here, so my post will have to be a short one tonight. I enjoyed some time in the kitchen this morning making the Pioneer Woman’s Best Coffee Cake Ever. AMAZING. However, I think I will have to get to that tomorrow! For now, I am sharing a recipe for Butter-Pecan Sweet Potatoes from Everyday Food. I just love this magazine, and it always has such easy, simple side dishes. Tonight we had pork tenderloin, so I thought this was the perfect addition to the meal.
Butter-Pecan Sweet Potatoes 8 medium sweet potatoes
2 Tbsp olive oil
2 Tbsp unsalted butter
2 Tbsp light brown sugar
1/3 cup pecan pieces
1/8 tsp cayenne pepper
Preheat oven to 400 degrees F. Peel sweet potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with 2 Tbsp olive oil; season with salt. Transfer half of potatoes to second baking sheet. Cook potatoes until tender, tossing occasionally, 25-30 minutes. Remove from oven. Sprinkle with butter, cut into small pieces, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss and serve immediately.
I only used 4 sweet potatoes, so I halved the rest of the ingredients. Something about the way the brown sugar caramelizes on the sweet potatoes makes this dish soooo good! I hope you enjoy it too.