“Oven Roasted Sweet Potatoes with Pecan Crumble”

Every year, my Dad would grow a garden and my sister and I were required to help on weekends when vegetables were ready to be picked. Mom would can some vegetables and she would freeze others. Regardless what my sister and I might be missing with friends, chores were chores. So, this recipe comes to you with full knowledge of sweet potatoes, hence Oven Roasted Sweet Potatoes with Pecan Crumble.

Sweet Potatoes are easy to prepare and I have created this recipe with short on time in mind. Oven Roasted Sweet Potatoes with Pecan Crumble can be made in an hour. This recipe pairs perfectly with many dishes including salmon. The panko and pecans give these sweet potatoes an unexpected crunch. Brown sugar adds a little sweetness and just enough butter is used for a finishing touch.  As a result, this is one delicious side for any weekday, weekend and holiday meal. Remember Thanksgiving is only a few days away.

Oven Roasted Sweet Potatoes with Pecan Crumble

Oven Roasted Sweet Potatoes with Pecan Crumble

3 medium sweet potatoes, peeled and cut into 1/2-inch thick slices

3 T. melted butter

1/4 cup light brown sugar

3 T. Panko breadcrumbs

1/2 t. kosher salt

1 T. fresh parsley, minced

1/4 cup chopped pecans

Preheat oven to 400 degrees. In a ceramic baking dish, place sliced sweet potatoes in single layer if possible. Pour melted butter over sweet potatoes. Sprinkle on brown sugar evenly over top.

Combine breadcrumbs, salt, parsley and pecans and sprinkle over sweet potatoes.

Cover dish with aluminum foil and bake for 30 minutes. Uncover dish and bake an additional 15 – 20 minutes or until potatoes are fork tender, caramelized and browned.

Makes 4 servings.