This recipe comes straight from marthastewart.com, where we have found some of our very favorite recipes. We are sweet potato fans, and this version is so savory and sweet, but not in an “overloaded” way.
BUTTER-PECAN SWEET POTATOES
8 medium sweet potatoes (5 lbs.)
2 Tbsp. olive oil
2 Tbsp. butter, cut into small pieces
2 Tbsp. light brown sugar
1/3 c. pecan pieces
1/8 tsp. cayenne pepper
1. Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
2. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.
(Note: To make ahead (up to 5 hours) prepare recipe through step 2. Cool; cover and refrigerate. About 15 minutes before ready to serve, proceed with recipe.
3. 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.