Categories: Sides

Ingredients

• 1/2 cup plus 2 tbsp. firmly packed light brown sugar, divided
• 1/4 cup unsalted butter, melted
• 1 tbsp. kosher salt
• 1 tsp hot sauce
• 3/4 tsp black pepper
• 3 lbs. medium sweet potatoes, peeled
• 1/2 cup chopped pecans
• Garnish: flaked sea salt, orange zest

Directions

1. Preheat oven to 400. Spray a 2-quart baking dish with cooking spray.

2. In a large bowl, whisk together 1/2 cup brown sugar, melted butter, kosher salt, hot sauce and pepper. Using a mandolin or a very sharp knife, carefully cut potatoes crosswise into 1/8-inch thick slices. Stir potatoes into sugar mixture until well combined.

3. Arrange potatoes vertically in prepared pan. Sprinkle with pecans and remaining 2 tbsp. brown sugar. Cover pan with foil; using a wooden pick, poke several holes in top of foil.

4. Bake for 45 minutes. Uncover and bake until potatoes are tender, about 15 minutes more. Garnish with sea salt and zest. Let stand for 10 minutes before serving.

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