Smashed Sweet Potatoes with Bourbon Maple Butter.
A sweet potato casserole, but simplified into these cute and delicious little smashed sweet potato rounds.
Foto: Half Baked HarvestIngredients
- 4 medium sweet potatoes (sliced into 1/2 inch rounds)
- 1 tablespoon olive oil
- 1 1/2 teaspoons cinnamon
- kosher salt and pepper
- 1 cup raw pecans (chopped)
- 1/2 -1 teaspoon cayenne pepper
- 7 tablespoons butter
- 1/2 cup maple syrup
- 2 -3 tablespoons bourbon
- 2 teaspoons vanilla extract
Steps
Preheat the oven to 425 degrees F.
On a baking sheet, combine the sweet potatoes, olive oil, 1 teaspoon cinnamon, 1 teaspoon vanilla, and a pinch each of salt and pepper. Arrange in an even layer and transfer to the oven. Roast for 20 minutes, flip and roast another 20-25 minutes, or until the potatoes are tender.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the pecans, cayenne, and remaining 1/2 teaspoon cinnamon. Cook, stirring often until the pecans are toasted, about 5 minutes. Remove from the heat set aside.
In a small sauce pan set over medium heat, combine the remaining 6 tablespoons butter, the maple syrup and the bourbon. Bring to a boil and then reduce the heat to low, simmer 5 minutes and then remove from the heat. Stir in the remaining 1 teaspoon vanilla.
Remove from the oven and using a fork, gently push down and give the potato a light mash, keeping the potato round mostly intact. Drizzle reach round with a little maple butter and return to the oven for another 5-8 minutes or until the potatoes are crisp.
Serve warm, sprinkled with toasted pecans and the remaining maple butter along side.
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