Roasted Sweet Potato With Pecan Maple Food

MAPLE-PECAN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425ºF. Line a small baking sheet or plate with parchment paper. Combine pecans, 1/4 cup maple syrup, 1/4 tsp. salt, 1/4 tsp. cinnamon, and cayenne in a small saucepan. Cook mixture over medium-high until bubbly and thickened, about 4 to 5 minutes. Pour onto parchment paper and spread in an even layer. Allow mixture to cool completely while you prepare remainder of recipe.
• Toss sweet potatoes and shallots with olive oil and remaining 1/2 tsp. salt. Spread evenly on a large rimmed baking sheet, avoiding too much overlap, if possible. Bake until sweet potatoes are almost tender, about 15 minutes.
• Meanwhile, microwave butter in a small bowl until melted. Stir in remaining 2 Tbsp. maple syrup and 1/4 tsp. cinnamon. Remove sweet potatoes from oven and brush with maple butter. Flip the sweet potato slices over, then brush the other side with remaining maple butter. Place back in the oven for 10 more minutes, until browned and caramelized.
• Transfer roasted sweet potatoes and shallots to a serving platter and scatter pecan praline mixture overtop. Garnish with orange or lime zest, if desired.

MAPLE ROASTED SWEET POTATOES WITH PECANS

Steps:

• Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 3/4 inch cubes. Place the sweet potato cubes in a large casserole dish (11x15" or 5 quart).
• Combine the butter, brown sugar, maple syrup, cinnamon, cloves, and salt in a small bowl. Microwave for about 30 seconds, or until the butter is melted, then stir until combined. Pour the butter mixture over the sweet potatoes in the casserole dish, and stir to coat.
• Transfer the casserole dish to the preheated oven and roast for 20 minutes. While the sweet potatoes are roasting, roughly chop the pecans. After roasting for 20 minutes, add the chopped pecans, give everything a good stir, and then roast for an additional 15-20 minutes, or until the sweet potatoes are very soft and the liquid in the casserole dish has reduced to a sticky candy coating. Serve hot.

MAPLE PECAN SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate the sweet potatoes in a single layer. Cut the sweet potatoes in half lengthwise, then into wedges if they're fat. Combine the maple syrup, lime juice and water, and toss with the sweet potatoes in the baking dish until they are thoroughly coated. Cover the dish tightly with foil, and bake 45 minutes until tender.
• Turn up the heat to 425 degrees. Uncover the dish, baste the sweet potatoes with the syrup in the baking dish and sprinkle on the pecans. Continue to bake uncovered until the sweet potatoes are thoroughly tender, about 15 minutes. Remove from the heat and serve, or allow to cool slightly before serving.

MAPLE GLAZED SWEET POTATOES WITH PECAN TOPPING

Steps:

• Set oven to 400 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a large pot bring water with about 1 tablespoon salt to a full boil.
• Add in sweet potatoes and bring back to a boil; simmer/blanch for about 5 minutes (no more than 5 minutes at a boil); drain and rinse under COLD water; pat dry slightly with paper towels.
• Arrange the potatoes in the buttered dish, overlapping slighty.
• Sprinkle with about 1/2 - 1 teaspoon salt.
• Pour the maple syrup over potatoes in the dish.
• Dot with about 6 tablespoons butter.
• Cover with foil, and bake until the potatoes are ALMOST tender (about 25-30 minutes).
• In a small bowl or cup mix the flour and brown sugar together.
• Add in 7 tablespoons butter; rub together with fingers until mixture resembles coarse crumbs; mix in pecans.
• Remove the dish from oven and sprinkle the pecan mixture over over the potatoes.
• Return to oven (uncovered) to bake for another 20 minutes.