Thanksgiving
3 medium sweet potatoes (1 ½ to 2 pounds), scrubbed well
4 tablespoons (½ stick) unsalted butter
¾ cup pure maple syrup
Coarse salt and freshly ground pepper
½ teaspoon ground cinnamon
Small sprigs fresh thyme, for garnish
Candied pecans
Chopped candied pecans, for garnish (optional)
For pecans: cinnamon, cayenne, orange zest, vanilla
Originally copied from Martha Stewart, with a few changes, but the link to the original recipe no longer works.
Changes: added cinnamon and pecans.
Preheat oven to 400 degrees.
Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
Melt butter in an oven-proof pan or baking dish over medium heat. Add sweet potatoes; toss to coat evenly.
Stir cinnamon into maple syrup and add to pan; toss potatoes to coat, and bring to a boil.
Transfer to oven; cook, stirring occasionally, until potatoes are golden, well-glazed, and tender when pierced with a paring knife, about 20 minutes.
Remove from oven, and season with salt and pepper.
Candied Pecans
Melt brown sugar with any/all of the following: cinnamon, sea salt, cayenne, vanilla extract, orange zest.
Serve
Serve hot, garnished with thyme and/or pecans.
REHEATING
Will fully cook and then split into 2 servings but will keep the pecans separate.
Reheat in 400 degree oven and the add pecans.