Melting Sweet Potatoes

Melting Sweet Potatoes

  1. 4tbsp. unsalted butter
  2. 2tsp. fresh sagefinely chopped
  3. 2tsp. fresh thymefinely chopped
  4. 1/4tsp. cinnamon
  5. 1/2tsp. black pepper
  6. 1/2tsp. sea salt
  7. 2pounds sweet potatoespeeled and sliced in 1-inch thick rounds
  8. 1 1/2cups Pacific Foods Organic Free Range Chicken Broth Low Sodium
Maple pecans:
  1. 1/2cup pecans
  2. 1tbsp. butter
  3. 1/4cup pure maple syrup
  1. Preheat oven to 475 degrees Fahrenheit.
  2. Melt butter and add to a large bowl. Add sage, 2 teaspoons chopped thyme, cinnamon, black pepper, and sea salt. Mix to combine. Add sliced sweet potatoes and stir to coat completely in mixture.
  3. Add potatoes to a large metal baking dish in a single layer.
  4. Bake potatoes 15 minutes. Remove from oven, flip potatoes, and bake another 15 minutes.
  5. Remove potatoes from oven and carefully add vegetable broth to dish. Carefully place back in the oven and bake for a final 15 minutes.
  6. While potatoes roast, caramelize pecans: add butter to a skillet over medium heat. Add in pecans and toss to combine. Saute for 2-3 minutes. Add maple syrup and cook for another 5-7 minutes, or until pecans are caramelized and syrupy. Remove from heat.
  7. Add melted sweet potatoes to a dish and garnish with caramelized pecans and remaining teaspoon of chopped fresh thyme. Enjoy!
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