This recipe is from Blondelish.
Ingredients
Sweet Potatoes:
- 1.25 lbs (20 oz) Sweet potatoes - about 4 medium-large
- 1 cup whole raw pecans
Sauce:
- 2 T EV olive oil
- 1/4 cup packed light or dark brown sugar
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 T water
- 2 T pure maple syrup
- 3/4 tsp pure vanilla extract
- 1/2 tbsp orange zest - or zest of 1 medium orange
- optional for garnish: chopped fresh or dried rosemary - sea salt
Instructions
- Preheat the oven to 350°F (180°C).
- Peel and cut the sweet potatoes in half lengthwise, then slice into 1/2-inch thick half-moons. Place them into a baking dish with the pecans.
- To make the sauce, add all of the ingredients to a saucepan and heat over medium heat. Stir constantly until the butter is fully melted.
- When the sauce starts to bubble, stop stirring and allow it to simmer for 2 minutes.
- Remove the sauce from heat and pour it over the sweet potatoes and pecans.
- Toss well to evenly coat, then cover and place the dish in the oven.
- Bake for about 50 minutes, until the potatoes are tender.
- Remove the dish from the oven and sprinkle with flaky salt and/or rosemary if you like.
- Cool a bit before serving. Enjoy!
- *Note that the sauce will be runny right out of the oven, but it thickens as it cools. Cover and store leftovers in the refrigerator for up to 1 week. The sauce will be thick after refrigeration but will thin out as you warm the leftovers in the microwave.
https://www.blondelish.com/recipes/baked-candied-sweet-potatoes-recipe/?fbclid=IwAR2ujqRyUrE10NxiSAfdiuvjB-nMoREXdmja-1edQuDMXiN1nfBIYKsEr7o
