Saturday, April 9, 2011

Butter-Pecan Sweet Potatoes

These sweet potatoes are quite good. I found the recipe on Martha's website a couple weeks ago and loved them so much that I had to make them again. My only modification of the recipe is to use rapadura instead of brown sugar. When I started using Sally Fallon's cookbook, Nourishing Traditions, I began using rapadura more often. However, I was unsure how this unrefined sugar compared to other sugars, like sucanat or turbinado. There is a great explanation on Quirky Cooking. The quick answer is that rapadura is the least processed of all cane sugars.

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 rapadura sugar (or brown sugar)
  • 1/3 cup pecan pieces
  • 1/8 teaspoon cayenne pepper
  • Preheat oven to 350 degrees
  • Peel and chop sweet potatoes into bite sized pieces
  • Drizzle potatoes in olive oil, salt, and roast in oven for 30 minutes - make sure the potatoes are in a single layer, using two sheets if necessary
  • Mix together the remaining ingredients and toss on potatoes
  • Roast for 15 minutes longer

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