Author Notes
Tender and baked just right sweet potatoes drizzled with silky honey butter sauce with a crunch form the toasted pecans. —Muna Kenny
Ingredients
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1
big sweet potato cut in circles, then in half. Should be ½ inch thick
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2
tablespoon vegetable oil
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1/4
cup chopped pecan
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1/4
cup honey
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1
tablespoon butter
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1/4
teaspoon cinnamon powder
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1/8
teaspoon nutmeg
Directions
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Preheat oven to 350F/180C.
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In a bowl, add the sweet potato, and then pour oil. Mix well to cover all the slices with oil.
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Place the sweet potatoes on your baking try. Bake for 20 minutes. Flip the sweet potato slices and bake for another 10 minutes. Keep aside.
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In a saucepan, add the pecan and the butter. When the butter melts, add the honey and all the spices.
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When the honey is about to boil, remove from heat, and pour on the sweet potatoes.
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Serve at room temperature.
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