The only recipe you need for oven-roasted sweet potatoes. They're so tender, they melt in your mouth! The maple-pecan sauce on top seals the deal. The business of making a starch melt in your mouth is actually quite simple. The only technique required is roasting in the oven with butter. A long time ago, we stopped drizzling things with melted butter before roasting in the oven. Also a long time ago, oven fries died. I’m not sure when oil became the only acceptable thing with which to roast, but its heyday has come and gone in my kitchen. I love neutral oils as much as the next chick, but golden brown and crispy, it does not make my starches. I’m back to the butter. Also back: my fat jeans.
Melting Sweet Potatoes
- Servings: 4 slices
- Yield: 4 servings
- Prep Time: 10 min
- Cooking Time: 40 min
- 2 pounds fresh sweet potatoes
- 4 tablespoons unsalted butter
- ½ teaspoon salt
- ½ cup grade B maple syrup
- ½ cup chopped pecans
- Preheat the oven to 425. Have ready a roasting pan.
- Peel and slice the sweet potatoes into 1
- Melt the butter, and drizzle it on top of the sweet potatoes. Sprinkle on the salt. Toss to coat, and then redistribute on the pan in a single layer, not touching.
- Roast for 20 minutes.
- Flip with tongs, and roast for another 20 minutes.
- The potatoes are done when they're golden brown and crisp, and the insides are light and fluffy.
- To make the maple pecan sauce: bring the maple syrup to a boil in a small sauce pan.
- Add the pecans.
- Wait for the sauce to come back to a boil, cook for 1 minute, and then remove from heat.
- Pour the sauce over the sweet potatoes and serve.