Butter Pecan Sweet Potatoes
- 8 medium local sweet potatoes (5 pounds)
- 2 tablespoons olive oil
- Sea salt to taste
- 2 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons light brown sugar
- 1/3 cup pecan pieces
- 1/8 teaspoon cayenne pepper
Butter Pecan Sweet Potatoes
Featured in the Honolulu Star-Advertiser on November 13, 2013.
Ingredients:
Directions:
Preheat oven to 400°F. Peel potatoes and halve lengthwise; slice crosswise 1/2-inch thick. On a baking sheet, toss potatoes with olive oil; season with sea salt. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes. Combine butter, brown sugar, pecans, and cayenne pepper, divide evenly, and sprinkle on potatoes. Bake until sugar is caramelized and hard, about 10 minutes. Serve immediately. Makes 8 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
250 calories, 10 g fat, 2.5 g saturated fat, 0 mg cholesterol, 65 mg sodium, 40 g carbohydrate, 6 g fiber, 15 g sugar, 4 g protein
