The “Only” Way to Serve Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes
- 2 tbsp. butter, melted
- Salt and pepper, to taste
- ¼ cup maple syrup
- 1 tbsp. brown sugar
- ½ cup chopped pecans
Instructions
- Pre-heat oven to 450°F; line a rimmed baking sheet with aluminum foil.
- Scrub and peel the sweet potatoes; slice each crosswise into ½-inch thick rounds.
- In a large bowl, toss the sliced sweet potatoes with the melted butter, salt, and pepper.
- Spread out the slices in an even layer on the prepared baking sheet.
- Bake sweet potatoes in the pre-heated oven for 20 minutes, or until the bottoms are starting to brown.
- While the sweet potatoes are baking, combine the maple syrup, brown sugar and pecans in a bowl.
- When the sweet potatoes are finished baking, remove the baking tray from the oven and carefully flip the sweet potato slices.
- Divide the maple syrup mixture evenly over the sweet potatoes, keeping the mixture in the center as best you can.
- Return to the oven and bake for 5 minutes more or until the syrup is bubbly.
Notes
Brown sugar: The caramelization that the brown sugar has is fabulous and naturally sweet; however, skip the brown sugar, to reduce additional sweetness.
Dairy: Use coconut oil instead of butter.
Nuts: Walnuts work well as a substitute for pecans.
Thickness: Be careful to slice the potatoes into ½ inch slices; adjust the roasting time longer or shorter if you cut them differently.
Maple syrup and spices: Place the maple syrup mixture into the middle of each sweet potato round to keep it better contained; cinnamon is wonderful, as is allspice, nutmeg or even pumpkin pie spice.