Lunch: Aida Mollenkamp's Roasted Sweet Potatoes with Pecans and Spiced Maple Sauce

Recipe by Aida Mollenkamp Aida's sweet potatoes are the perfect winter side dish. Punched up with crunchy pecans and spiced maple syrup, it will be a regular on your dinner menu.

Ingredients

2/3 c. roughly chopped pecans
3 lb. sweet potatoes
2 tbsp. vegetable oil
Salt and freshly ground black pepper
4 tbsp. unsalted butter
3 tbsp. maple syrup
1/4 tsp. cayenne pepper

Instructions

Arrange oven rack in the middle of oven. Heat oven to 450 degrees F.
While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside.
Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

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