This morning on KSEE Sunrise, Chef Roy Harland helped us get ready for Thanksgiving with a quick, easy and delicious recipe for sweet potatoes.
1/2 cup salted butter
6 sweet potatoes (Garnet and Jewel varieties are always sweet)
1/2 cup roughly chopped pecans
6 T maple syrup (the real stuff from Vermont or Canada is worth the cost)
1/4 tsp. cayenne pepper
Pre-heat oven to 400F
Melt the butter and brush sweet potatoes generously, then season them with salt and pepper. Set remaining butter aside.
Place pecans on a pie tin and toast for abut four minutes, or until they smell toasty, just don't let them turn dark brown, about 4 minutes. Set pecans aside.
Bake the sweet potatoes until they have browned slightly and test with a sharp paring knife to be sure they are very tender. This should take 40 minutes to 1 hr. depending on their size.
Warm the remaining butter with the maple syrup and the cayenne pepper. Stir to combine. Cut a slit lengthwise in each sweet potato and press inward from each end so they open a little. Spoon a tablespoon of the maple butter into each sweet potato and top with the toasted pecans. Serve immediately.