Brown Butter Sweet Potatoes with Maple & Pecans
Brown Butter Sweet Potatoes tossed with Maple, Pecans and Cranberries makes the perfect side dish for Thanksgiving.
Servings: 2
Ingredients
- 2-3 medium sweet potatoes [around 500 gm]
- 1.5 teaspoon canola oil
- ½ teaspoon cinnamon powder
- pinch of nutmeg powder
- salt to taste
- pepper to taste
- 2 tablespoons salted butter
- 1-1.5 tablespoons maple syrup [adjust to taste i used 1 tablespoon]
- 2 tablespoons chopped pecans
- 2 tablespoons dried cranberries
Instructions
- Preheat oven to 400 F degrees. Line a baking tray with aluminium foil and spray it with a nonstick spray. Set aside.
- Peel and dice the sweet potatoes into cubes. Transfer to a bowl.
- Add oil, cinnamon powder, nutmeg powder, salt and pepper and mix till well combined.
- Transfer the sweet potatoes to the prepared baking tray.
- Roast at 400 for 17-20 minutes or till tender. Remove from oven,and set aside.
- In meanwhile melt butter in a pan. Cook it for around 2 minutes when it starts changing color, at this point add chopped pecans to it.
- Cook on low heat for additional 1-2 minutes. The butter will give a nutty aroma by now and become brown in color. [Be careful not to burn it]
- Add maple syrup, cranberries to pan and mix till combined.
- Pour the prepared mixture over the roasted sweet potatoes and mix till all the potatoes are well coated with the syrup-butter mixture. If you want you can put it back in the oven for additional 2-3 minutes at this point.
- Serve immediately!
Nutrition
Calories: 382kcal | Carbohydrates: 47g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 172mg | Potassium: 501mg | Fiber: 5g | Sugar: 21g | Vitamin A: 18795IU | Vitamin C: 3.1mg | Calcium: 57mg | Iron: 1mg