Thursday, November 26, 2020

Candied Sweet Potatoes-half

 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.
    Baked Candied Sweet Potatoes Recipe - 0
  • 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.
    Baked Candied Sweet Potatoes Recipe - 1
  • 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.
    Baked Candied Sweet Potatoes Recipe - 3
  • Toss well to evenly coat, then cover and place the dish in the oven.
    Baked Candied Sweet Potatoes Recipe - 5
  • 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

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