Categories: Sides
Ingredients
- Pecans:
- 1 1/2 tbsp. pure maple syrup
- 1 tbsp. unsalted butter, melted
- 1 tsp chopped fresh rosemary
- 1/4 tsp each salt and black pepper
- 2 pinches ground cayenne pepper
- 1 cup raw unsalted pecans
- Sweet Potatoes and Glaze:
- 3 lb. sweet potatoes, halved lengthwise and cut into 2-inch thick wedges
- 2 tbsp. olive oil
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 cup pure maple syrup
- 1 tbsp. unsalted butter
- 1 tsp chopped fresh rosemary
- 1/2 vanilla bean
Directions
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Prepare pecans: Preheat oven to 350. In a small saucepan on medium, heat maple syrup, butter, rosemary, salt, pepper and cayenne, stirring, until butter melts. Place pecans on a parchment-lined baking sheet and drizzle with butter mixture; toss to combine. Bake, stirring once, until pecans are toasted and sugar has caramelized, about 10 minutes. Cool completely, chop and store at room temp in an airtight container for up to 3 days.
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Bake sweet potato wedges: Preheat oven to 425. Arrange sweet potatoes skin side down on a parchment-lined baking sheet. Brush with oil and sprinkle with salt and pepper. Bake until tender, 35 minutes. Cool completely and store in an airtight container in a single layer in the fridge.
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2 hours before serving, remove sweet potatoes from fridge and arrange, skin side down, on a parchment-lined baking sheet; set aside. About 45 minutes before serving, preheat oven to 425.
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10 minutes for before serving, glaze and reheat potatoes. In a small bowl, combine maple syrup, butter and rosemary. Split vanilla bean lengthwise, scrape out seeds and add to maple syrup mixture. Brush sweet potatoes with maple mixture. Bake until heated through and glaze is bubbly, about 10 minutes. Transfer sweet potatoes to a serving dish and sprinkle with pecans.