| | Directions | | Heat oven to 450° F and arrange rack in the middle. 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 with salt and pepper, and toss to coat. Roast until golden brown and tender when pierced with a fork, about 40 to 45 minutes. Meanwhile, melt butter in a saucepan over medium heat. When it foams, stir in maple syrup and cayenne pepper and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans. This is very good for the holidays, and is good with or without pecans and a little more cayenne pepper if you are brave. |
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| Ingredients | | - |  | 2/3 cup pecans, chopped |
| - | | 3 pounds Sweet Potatoes, cut into large diced pieces |
| - | | Salt and pepper |
| - | | 2 tablespoons vegetable oil |
| - | | 4 tablespoons unsalted butter |
| - | | 3 tablespoons maple syrup |
| - | | 1/4 teaspoon cayenne pepper |
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