Martha Stewart strikes again, in all her domestic wizardry!
Butter-Pecan Sweet Potatoes
Make-Ahead Holiday Dinner Dish? Yes!
- 8 medium sweet potatoes (about 5 pounds)
- 2 tablespoons olive oil
- Coarse salt
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons light-brown sugar
- 1/3 cup pecan pieces
- 1/8 teaspoon cayenne pepper
Preheat oven to 400F. Peel potatoes and halve lengthwise, then slice crosswise so that they are about a 1/2 inch thick. On a baking sheet, toss potatoes with olive oil and season with coarse salt.
Transfer half of the potatoes to a second baking sheet, and cook both sheets until potatoes are tender, tossing occasionally, about 25 to 30 minutes. If you are making ahead, stop here and continue with the rest of the steps closer to when you would like to serve dinner.
Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
Recipe Source: Everyday Food, November 2004