Melting Sweet Potatoes

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Rating: 0
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Rate this recipe!

Prep Time

10minutes

Cook Time

50minutes

Servings

people

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

50minutes

Servings

people

Product Type

Broths & Stocks,

Melting Sweet Potatoes

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

10minutes

Cook Time

50minutes

Servings

people

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

50minutes

Servings

people

Product Type

Broths & Stocks,

Ingredients

  • 4 tbsp. unsalted butter,
  • 2 tsp. fresh sage finely chopped
  • 2 tsp. fresh thyme finely chopped
  • 1/4 tsp. cinnamon
  • 1/2 tsp. black pepper
  • 1/2 tsp. sea salt
  • 2 pounds sweet potatoes peeled and sliced in 1-inch thick rounds
  • 1 1/2 cups Pacific Foods Organic Free Range Chicken Broth Low Sodium
  • Maple pecans:
  • 1/2 cup pecans,
  • 1 tbsp. butter
  • 1/4 cup pure maple syrup

Instructions

  1. Preheat oven to 475 degrees Fahrenheit.
  2. Melt butter and add to a large bowl. Add sage, 2 teaspoons chopped thyme, cinnamon, black pepper, and sea salt. Mix to combine. Add sliced sweet potatoes and stir to coat completely in mixture.
  3. Add potatoes to a large metal baking dish in a single layer.
  4. Bake potatoes 15 minutes. Remove from oven, flip potatoes, and bake another 15 minutes.
  5. Remove potatoes from oven and carefully add vegetable broth to dish. Carefully place back in the oven and bake for a final 15 minutes.
  6. While potatoes roast, caramelize pecans: add butter to a skillet over medium heat. Add in pecans and toss to combine. Saute for 2-3 minutes. Add maple syrup and cook for another 5-7 minutes, or until pecans are caramelized and syrupy. Remove from heat.
  7. Add melted sweet potatoes to a dish and garnish with caramelized pecans and remaining teaspoon of chopped fresh thyme. Enjoy!

Ingredients

  • 4 tbsp. unsalted butter,
  • 2 tsp. fresh sage finely chopped
  • 2 tsp. fresh thyme finely chopped
  • 1/4 tsp. cinnamon
  • 1/2 tsp. black pepper
  • 1/2 tsp. sea salt
  • 2 pounds sweet potatoes peeled and sliced in 1-inch thick rounds
  • 1 1/2 cups Pacific Foods Organic Free Range Chicken Broth Low Sodium
  • Maple pecans:
  • 1/2 cup pecans,
  • 1 tbsp. butter
  • 1/4 cup pure maple syrup

Instructions

  1. Preheat oven to 475 degrees Fahrenheit.
  2. Melt butter and add to a large bowl. Add sage, 2 teaspoons chopped thyme, cinnamon, black pepper, and sea salt. Mix to combine. Add sliced sweet potatoes and stir to coat completely in mixture.
  3. Add potatoes to a large metal baking dish in a single layer.
  4. Bake potatoes 15 minutes. Remove from oven, flip potatoes, and bake another 15 minutes.
  5. Remove potatoes from oven and carefully add vegetable broth to dish. Carefully place back in the oven and bake for a final 15 minutes.
  6. While potatoes roast, caramelize pecans: add butter to a skillet over medium heat. Add in pecans and toss to combine. Saute for 2-3 minutes. Add maple syrup and cook for another 5-7 minutes, or until pecans are caramelized and syrupy. Remove from heat.
  7. Add melted sweet potatoes to a dish and garnish with caramelized pecans and remaining teaspoon of chopped fresh thyme. Enjoy!