Get ready to transform the humble sweet potato into a culinary masterpiece that will make your taste buds dance with joy! This Brown Butter Sweet Potatoes with Maple Pecans recipe is not just a side dish—it's a flavor explosion that combines the rich, nutty essence of brown butter, the natural sweetness of caramelized sweet potatoes, and the irresistible crunch of maple-glazed pecans. Perfect for holiday gatherings or a gourmet weeknight dinner, this recipe will elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Sweet potatoes
- Butter
- Pecans
- Maple syrup
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and peel the sweet potatoes. Cut them into uniform 1-inch cubes to ensure even cooking. Pat the cubed sweet potatoes dry with paper towels to help them achieve a crispy exterior.
- In a large skillet, melt the butter over medium heat. Continue cooking the butter, swirling the pan occasionally, until it turns a golden brown color and develops a nutty aroma. This process typically takes 3-4 minutes.
- Pour the brown butter over the sweet potato cubes in a large mixing bowl. Toss the sweet potatoes to coat them evenly, ensuring each piece is well-covered with the brown butter.
- Spread the buttered sweet potato cubes in a single layer on the prepared baking sheet. Season generously with salt and freshly ground black pepper.
- Roast in the preheated oven for 25-30 minutes, turning the sweet potatoes halfway through cooking to ensure even browning and caramelization.
- While the sweet potatoes are roasting, toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Be careful not to burn them.
- Drizzle maple syrup over the toasted pecans, stirring to coat them evenly. Let the pecans cool and allow the maple syrup to create a slight glaze.
- Once the sweet potatoes are golden brown and tender, remove them from the oven. Transfer to a serving dish and sprinkle the maple-glazed pecans over the top.
- Serve immediately while hot, allowing the maple pecans to add a crunchy, sweet contrast to the caramelized sweet potatoes.
Tips
- Brown Butter Mastery: Watch your butter carefully when browning. The difference between perfectly nutty brown butter and burnt butter is just seconds. Remove from heat as soon as it turns golden and smells wonderfully nutty.
- Potato Prep is Key: Ensure your sweet potato cubes are uniform in size for even roasting. Pat them completely dry to achieve that coveted crispy exterior.
- Oven Positioning: Use the middle rack for the most consistent heat distribution and prevent burning.
- Maple Pecan Perfection: Toast pecans slowly and watch them closely—they can burn quickly. The maple syrup glaze should be added off the heat to prevent scorching.
- Serving Suggestion: Serve immediately after adding the maple pecans to maintain their crunch and preserve the dish's temperature and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 30mg
