Sweet Potatoes with Maple Syrup, Pecans and Rosemary
Serves 4-6
Ingredients
- 2 large sweet potatoes or 3 medium peeled and cut into 1/2-inch slices
- 1/2 cup pecans chopped
- Leaves from 3 fresh rosemary sprigs chopped
- 3 tablespoons unsalted butter plus 1 tablespoon cut into large pieces
- 4 tablespoons dark maple syrup plus additional for serving
- Sea salt and freshly ground black pepper
Instructions
- Add the sweet potatoes to a large pot and cover with water. Bring to a boil and then reduce the heat to a simmer and boil for approximately 10 minutes. Drain the sweet potatoes and set aside.
- Preheat the oven to 375°F. Heat 3 tablespoons of butter in a large cast-iron skillet over medium-high heat. Working in batches, add the sweet potatoes to the skillet, season with salt and pepper, and cook on each side, for about 2 minutes total. Transfer to a large baking sheet and repeat with the remaining sweet potatoes.
- Drain the cast-iron skillet and then return the sweet potatoes to the skillet, making sure to slightly overlap each one. Sprinkle the rosemary and the pecans over the top and season with salt and pepper. Drizzle the maple syrup over the top and then add the additional 1 tablespoon butter. Place in the oven and cook for 20-30 minutes. Remove from the oven.
- Transfer to a serving platter. Drizzle with a little maple syrup and season with salt and pepper. Serve immediately.
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