Roasted maple-glazed sweet potatoes 

Posted on by Gina Smith
NOMADS NO MORE: After years of living throughout the world, Hunter and Beth Berry hope to establish roots and family traditions here in Asheville. Photo by Cindy Kunst

Hunter and Beth Berry

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

Heat oven to 450 degrees and arrange rack in the middle. While the 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 and 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 and cayenne and let cook briefly, about one minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans.

Note: The Berrys originally found this recipe at foodnetwork.com.

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