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Categories:Viewed: 32 - Published at: 4 months ago
Ingredients
- 5 small sweet potatoes
- 1 1/2 c. chopped pecans
- 2 tbsp. olive oil
- 1/4 c. grated Parmesan
- .13 tsp. cayenne
- 3 tbsp. roughly chopped fresh rosemary
- kosher salt
- 3 tbsp. pure maple syrup
Method
- Heat oven to 400 degrees F. Prick the potatoes with a fork and place on a microwave-safe plate.
- Cook on high for 6 minutes; turn each potato and cook until soft, 6 minutes more.
- Let stand until cool enough to handle.
- Meanwhile, on a rimmed baking sheet, toss the pecans with the oil, then the Parmesan, cayenne, 2 teaspoons rosemary, and 1/2 teaspoon salt.
- Roast for 8 minutes.
- Toss with the remaining teaspoon rosemary.
- Peel the potatoes and mash in a bowl with the maple syrup and 1/2 teaspoon salt until smooth.
- Spoon into a shallow 2-quart baking dish and top with the pecan mixture.
- Bake until heated through, 6 to 8 minutes.
