- 5 minutes
Candied pecans, earthy sweet potatoes and fresh parsley make up this simple holiday side dish recipe. It’s a lighter version of the tasty casserole that is seen on many dinner tables during Christmas and Thanksgiving. And it has many of the same flavors too. However, if pecans aren’t your favorite nut variety, walnuts or pistachios make delicious substitutions. So, feel free to make that swap!
- Preheat the oven to 425°F. Toss the sweet potatoes with the olive oil, 1/2 Tsp. of the kosher salt and the black pepper, until evenly coated.
- Spread the sweet potatoes onto a rimmed baking sheet and roast in the oven for 35 to 40 minutes, or until tender, flipping halfway through cooking.
- While the sweet potatoes roast, melt the butter in a small skillet over medium-low heat. Add the pecans and cook, stirring frequently, until lightly toasted, about 2 to 3 minutes. Remove from the heat and stir in the maple syrup, cinnamon, cayenne pepper (if using), and the remaining 1/2 Tsp. of kosher salt.
- Transfer the sweet potatoes to a serving dish and spoon the warm maple pecan butter over the top. Garnish with the chopped parsley and serve immediately.