The aroma of cinnamon roasted veggies and brown butter are definitely my favourite scents in the kitchen. It does take a little longer to brown butter, but the crispiness and nutty flavour is worthid. It is amazing to watch butter go from frothy richness to golden nuttiness, and that’s the secret to these delicious potatoes.
These roasted sweet potatoes combine the deliciousness of cinnamon and brown butter, making it totally irresistible.
This dish works well when paired with a chicken or meat dish. It would be delicious as a salad as well.
As with all my recipes, this dish is quick and easy to make as long as all the ingredients are on hand.
Cinnamon Brown Butter Pecan Sweet Potatoes
Serves : 3 adults
Preparation time : 40 minutes
- 500g cubed orange flesh sweet potatoes
- 1/2 tsp cinnamon
- 1/2 tsp crushed cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of cardamom powder
- 1 tblsp olive oil
- 2 tblsp butter
- 1 tblsp maple syrup
- Handful of chopped pecan nuts
Preheat the oven to 180 degrees Celsius. Combine the sweet potatoes with the oil,cinnamon,and seasonings.
Bake for about 20 minutes until cooked through. Remove from the oven.
Heat butter in a little pan and allow to brown, be careful not to burn it, add in the maple syrup and chopped pecans and then pour over the potatoes. Place in the oven for 5 minutes and then serve immediately.