Sunday, November 28, 2010

Sweet Potatoes with Pecans

We're in our last moments of the Thanksgiving weekend and I want to hold onto the good feelings. Mom and I have our own Thanksgiving tradition. Each year we're together, we sit down and watch an old musical. I love the old musicals and was really looking forward to Seven Brides for Seven Brothers or The King and I. It doesn't matter how many times I see these movies, I always enjoy them.

I was really hoping Netflix had some of these available via streaming because I've also had a song or two from Summer Stock running through my head lately. But alas, you actually have to reserve the DVDs and wait for them to be mailed. Normally that wouldn't be an issue and if I'd known earlier we would be spending the holiday at home I could have set it all up. But, since I couldn't watch the oldies I decided to catch up on missed episodes of Glee. It's still musical and I enjoy it, but it's just not the same.

Anyhow, here's the recipe for the sweet potato dish I made instead of the more traditional gooey marshmallow covered dish. It was super easy, and Scoob really liked it. I thought the herb flavor was a bit over powering, so I might cut back on that ingredient if I make this again. Or, maybe I just bought some really strong thyme.

Sweet Potatoes with Pecans

Sweet Potatoes with Pecans
Prep time: 15 minutes
Total time: 1 hour 10 minutes

    2½ lbs sweet potatoes, peeled and sliced into ¼-inch rounds
    3 Tbsp olive oil
    ½ cup grated Parmesan
    1 tsp Kosher salt
    ¼ tsp black pepper
    ¾ cup chopped pecans
    ¼ cup light brown sugar
    2 tsp fresh thyme leaves
    pinch of cayenne pepper

  1. Heat oven to 375°. Toss sweet potatoes, with 2 Tbsps oil, Parmesan, salt, pepper in a large bowl and transfer to a 2½–3 quart baking dish. Cover tightly with foil and bake 45–50 minutes; until the potatoes are tender.
  2. While that is baking, combine the pecans, brown sugar, thyme, cayenne, and the remaining Tbsp of oil in a small bowl.
  3. Once tender, remove foil from the baking dish and sprinkle the pecan mixture over the potatoes. Continue to bake, uncovered, until the pecans are toasted, about 10–12 minutes.

I got this (and the cranberry compote) recipe from the Nov. 2010 issue of Real Simple magazine. By not oiling the baking dish (there's plenty of oil already, sticking was not a problem) and eliminating additional salt and pepper from the pecan mixture, I've cut down slightly on the amount of oil and salt used in the original recipe, but otherwise it remains the same.

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