Wednesday, January 5

Food: Butter Pecan Sweet Potatoes

The holidays are over, but that did not stop me from making this again. It is a recipe for an appetizer from Martha Stewart that I tweaked a little. The original recipe called for cayenne pepper, which gave it a bit of a kick. But I did not add the cayenne pepper this time.


  • 4 medium sweet potatoes (2-1/2 pounds)
  • 1 Tbsp olive oil
  • pinch of salt
  • 1 Tbsp butter, cut into small pieces
  • 1 Tbsp dark brown sugar
  • 1/4 c pecan pieces


  1. Preheat oven to 400 F. Peel sweet potatoes and halve lengthwise, then slice crosswise around 1/2 inch thick. Toss with olive oil on a baking sheet. Season with salt.
  2. Cook until sweet potatoes are tender, tossing occasionally, around 25 to 30 minutes.
  3. Sprinkle with butter, sugar and pecans, and toss. Bake until sugar caramelizes, around 10 minutes. Gently toss and serve immediately.
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