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Mr. Sam

Maple–Orange Sweet Potatoes with Brown Butter and Crispy Pecans

Roast the sweet potatoes until their edges caramelize, then toss them with nutty brown butter, maple syrup, and orange zest. A topping of toasted pecans and sage gives the dish some crunch and makes it right at home beside Thanksgiving turkey.
Print Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 8 Servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 Lbs Sweet Potatoes Peeled and cut into 1 inch chunks.
  • 2 Tbl Olive Oil
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 4 Tbl Butter Unsalted.
  • 3/4 Cup Pecans Chopped.
  • 8 Sage Leaves Finely chopped and fresh.
  • 2 Tbl Maple Syrup
  • 1 Tsp Orange Zest Finely grated.
  • 1 Tbl Orange Juice
  • 1 Tsp Apple Cider Vinegar
  • Flaky Sea Salt For serving.

Method
 

  1. Roast the sweet potatoes. Heat the oven to 425°F. Toss the sweet potatoes with the olive oil, fine sea salt, and pepper. Spread them in a single layer across two rimmed baking sheets. Roast for 30 to 40 minutes, flipping the pieces and swapping the pans halfway through, until the potatoes are fork-tender and browned at the edges.
  2. Toast the pecans and sage. Melt the butter in a light-colored skillet over medium heat. Add the pecans and stir for 2 to 3 minutes, until fragrant and the butter starts to smell nutty. Add the sage and cook for about 30 seconds, until crisp and the butter solids are golden brown. Take the skillet off the heat and use a slotted spoon to transfer the pecans and sage to a plate.
  3. Make the glaze. Let the skillet cool for a minute, then stir the maple syrup, orange zest, orange juice, and vinegar into the brown butter.
  4. Finish and serve. Gently toss the hot sweet potatoes with the glaze and spoon them onto a warm platter. Scatter the pecans and sage over the top and finish with a pinch of flaky sea salt.

Notes

Make it ahead. Roast the sweet potatoes a day early and refrigerate them. On Thanksgiving, reheat them on a baking sheet at 375°F for 12 to 15 minutes, or until hot throughout. Make the glaze and topping while they warm, then toss and garnish just before serving.