When thinking of both Thanksgiving and Christmas, and a sweet side dish, everyone thinks of Sweet Potatoes. Whether you’re a casserole, nut-topped, or marshmallow fan, it’s a great dish to balance out a meal. This recipe I wanted to try to make each individual slice have a some toppings on it. Depending on how many nuts you put, you can top each one completely. Although it was delicious, some family members still voted for the casserole I made last year. Either way, it is a great dish to have with your family, any time of year.
Full Casserole Recipe here: https://roastnrelish.com/2020/10/26/sweet-potato-casserole-with-maple-and-pecan-topping/
- 2 pounds sweet potatoes, peeled and sliced into 1/2″ rounds
- 2 tablespoons salted butter, softened
- salt & pepper, to taste
- 1/4 cup maple syrup
- 1 tablespoon light brown sugar
- 1/2 cup chopped and whole pecans
Preheat the oven to 425°F. Prepare baking sheet. (I like tin foil, but parchment is great too.)
Add sliced potatoes to cold water. Bring to a boil, salt water. Boil potatoes for about 5-7 minutes until just fork tender. Remove from water and rinse in cool water.
Place sweet potato rounds on baking sheet.
While cooling, combine all the ingredients for the topping (maple syrup, brown sugar, and chopped pecans). Top a dollop of salted butter on top of each round, then add a whole pecan. Evenly divide the sweet topping on the potato rounds.
Roast for about 10 minutes, or until the butter is melted and sugar is caramelized.