Butter Pecan Sweet Potatoes

Featured in the Honolulu Star-Advertiser on November 13, 2013.

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Ingredients:

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

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

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