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Sweet Potatoes & Maple Rosemary Pecans

2/3 cup roughly chopped pecans
3 pounds sweet potatoes, peeled and cut into large dice
Salt and pepper
2 tablespoons olive oil
4 tablespoons unsalted butter
3 tablespoons maple syrup
1 T fresh rosemary leaves
1/4 teaspoon cayenne pepper

Enjoy with

Sonoma County Merlot

 

Directions

Heat oven to 450 degrees F and arrange rack in the middle.While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside. Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes.Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup, rosemary and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.


Serves 6-8

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RECIPE