Sweet and delicious, this recipe is a favorite addition to our holiday celebrations, but also one that is requested whenever we have sweet potatoes in the house.
- 4 medium sweet potatoes, sliced into 1/2-inch rounds
- 1 Tbsp olive oil
- 1-1/2 tsp cinnamon
- Kosher salt and pepper
- 1 cup raw pecans, chopped
- ½ – 1 tsp cayenne pepper
- 7 Tbsp butter
- ½ cup maple syrup
- 2-3 Tbsp bourbon
- 2 tsp vanilla extract
Preheat oven to 425 degrees F. On a baking sheet, combine the sweet potatoes, olive oil, 1 tsp cinnamon, 1 tsp vanilla, and a pinch of salt each of salt and pepper. Arrange in an even layer and transfer to the oven. Roast for 20 minutes, flip and roast another 20-25 minutes, or until the potatoes are tender.
Meanwhile, melt 1 Tbsp butter in a large skillet over medium heat. Add the pecans, cayenne and remaining ½ tsp cinnamon. Cook, stirring often until the pecans are toasted, about 5 minutes. Remove from the heat set aside.
In a small sauce pan, set over medium heat, combine the remaining 6 Tbsp butter, the maple syrup and the bourbon. Bring to a boil and then reduce the heat to low, simmer 5 minutes and then remove the heat. Stir in the remaining 1 tsp vanilla.
Remove from the oven using a fork, gently push down and give the potato a light mash, keeping the potato round mostly intact. Drizzle each round with a little maple butter and return to the oven for another 5-8 minutes or until the potatoes are crisp. Serve warm, sprinkled with toasted pecans and the remaining maple butter alongside.
Serves 4
