“Smokey Pecan Roasted Sweet Potatoes”

When I was a kid, my Dad would grow sweet potatoes every year. Until I became a teenager, I don’t remember buying sweet potatoes from the market. The garden was Dad’s treasured place each spring and summer. So over the years I have created a variety of recipes for this orange vegetable like my Smokey Pecan Roasted Sweet Potatoes. Dad was and still is a huge fan of sweet potatoes. Simply baked with a big dollop of butter and maybe brown sugar. YUM-O!

Smokey Pecan Roasted Sweet Potatoes

Dad would run outside on one of those last fall mornings when the growing season was over and the first frost was inevitable. You must cut the vines from the potatoes or they would be frost-bitten. Let me tell you that taste is horrible and if you find a sweet potato with a bitter taste, chances are they were frost-bitten or exposed to cold for a long period of time. Dig under the pile in your market and grab underneath for warmer vegetables. I also stay away from long slender potatoes which tend to be stringy.

Smokey Pecan Roasted Sweet Potatoes

Start this recipe by roasting cubed sweet potatoes on rimmed baking sheets until almost tender. Try not to roast to long because you want them to have a firm texture but fork tender. Next in a small skillet, combine oil with spices, and pecans. Combine all ingredients in a large serving bowl and serve hot.

What makes these Smokey Pecan Roasted Sweet Potatoes so delicious is the addition of smokey chipotle chile powder yet adding a bit of heat. Not over the top heat but just a pinch on the back of your tongue. Both cumin and coriander are smokey, earthy spices which add a warmth of flavor. Light brown sugar enhances the already sweet vegetable and toasted pecans add a fabulous crunch to this delectable side.

Smokey Pecan Roasted Sweet Potatoes

Remember Thanksgiving is coming up soon and we all look for new recipes to create new traditions and new family favorites. Isn’t that what the holidays are all about? I love the holidays and like to change it up now and again. This recipe can also be adapted to your number of guests and reheats extremely well if you happen to have leftovers. Who doesn’t love Thanksgiving leftovers? Enjoy my Smokey Pecan Roasted Sweet Potatoes with your favorite turkey, chicken, ham, or roast beef. It’s a perfect match.

Smokey Pecan Roasted Sweet Potatoes

Smokey Pecan Roasted Sweet Potatoes

 

Smokey Pecan Roasted Sweet Potatoes

3 pounds sweet potatoes, peeled and cut into ½-inch cubes

5 T. Canola oil,

Kosher salt and pepper to taste

1/2 t. ground cumin

1/2 t. ground coriander

1/2 t. chipotle chile powder

1 cup chopped pecans

1 T. light brown sugar

 

Heat oven to 400 degrees. Peel and dice sweet potatoes into ½-inch cubes. In a large bowl toss sweet potatoes with 3 T. of Canola oil. Sprinkle lightly with salt and pepper.

Divide sweet potatoes onto 2 rimmed jelly roll pans in a single layer. Place both pans in the middle of the oven and roast potatoes about 30 minutes. Bottoms should begin to brown. Flip potatoes and continue to roast an additional 20 minutes or until just fork tender and browned.

While potatoes are roasting, using a small saucepan, combine 2 T. Canola oil, cumin, coriander, and chipotle powder. Cook and stir over medium-high heat until fragrant and smelling toasty, about 1 minute. Add in pecans to toast and coat with spiced oil. Sprinkle in brown sugar, stirring to melt for an additional minute. Add salt if needed.

In a large bowl, combine sweet potatoes, pecan mixture and oil, tossing to combine. Serve immediately or set aside until ready to serve, reheating as needed.