Butter-Pecan Sweet Potatoes


  • 8 medium sweet potatoes (5 pounds)
  • 2 tablespoons olive oil
  • Coarse salt
  • 2 tablespoons butter, cut into small pieces
  • 2 tablespoons light-brown sugar
  • 1/3 cup pecan pieces
  • 1/8 teaspoon 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, ...

View full recipe at SpringPad


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