Butter-Pecan Sweet Potatoes


  • 8.00 medium (5 pounds) sweet potatoes
  • 2.00 tablespoon(s) olive oil
  • Coarse salt
  • 2.00 tablespoon(s) butter, cut into small pieces
  • 2.00 tablespoon(s) light-brown sugar
  • 1/3 cup(s) pecan pieces
  • teaspoon(s) cayenne pepper

1. Preheat oven to 400 degrees F. 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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