Roasted Sweet Potatoes tossed with brown butter, maple syrup, pecans and cranberries. A wonderful vegetarian side dish for Thanksgiving!
So now Diwali is gone, and I am kind of sad. It’s my favorite festival and now I have to wait a whole year for it to come again. Oh well, I still have tons of sweets to devour. [read extra sweets = #foodbloggerporblems] Truth be told, I wanted to lose some extra pounds which I had put on while family was visiting before my India trip. Well turns out that wasn’t possible with all the festivities and now I am going home to gorge on more food. So I think the weight loss will have to wait till 2016.
In another news I have started missing fall. It’s like we are into winters already. Temperature in 40s, no sun in sight and constant rain, yep winter is almost here. But since it’s still fall officially I am cooking with pumpkin, squash and sweet potatoes!
I have to confess that while I love all sweet potatoes hold a special place in my heart. I think they are just so delicious, like “you can’t stop eating them” kind of delicious. Agree? Well even if you don’t, I highly recommend you to give this recipe of Brown Butter Sweet Potatoes a try and your opinion might just change! There’s also maple, pecan and cranberries to make this dish extra flavorful.
It’s not long since I discovered brown butter and ever since I have been totally hooked. It adds in so much flavor with almost minimal efforts. All you have to do is cook the butter till it turns dark in color and let me tell you this happens pretty quickly. So always be careful not to burn it. You get such a nice nutty aroma of brown butter so you will know when it’s done! ❤
Other than the brown butter, this dish also has maple and sweet potatoes and maple are like meant for each other. They go so well together. The addition of pecans and cranberries gives this dish a lot of flavor. I love how easy this dish is to put together and yet so flavorful.
I hope this brown butter sweet potatoes with maple, pecans & cranberries finds it place on your Thanksgiving table. I highly recommend it!
Check out some more brown butter recipes on the blog –
Brown Butter Sweet Potatoes with Maple & Pecans
Ingredients
- 2-3 medium sweet potatoes [around 500 gm]
- 1.5 teaspoon canola oil
- ½ teaspoon cinnamon powder
- pinch of nutmeg powder
- salt to taste
- pepper to taste
- 2 tablespoons salted butter
- 1-1.5 tablespoons maple syrup [adjust to taste i used 1 tablespoon]
- 2 tablespoons chopped pecans
- 2 tablespoons dried cranberries
Instructions
- Preheat oven to 400 F degrees. Line a baking tray with aluminium foil and spray it with a nonstick spray. Set aside.
- Peel and dice the sweet potatoes into cubes. Transfer to a bowl.
- Add oil, cinnamon powder, nutmeg powder, salt and pepper and mix till well combined.
- Transfer the sweet potatoes to the prepared baking tray.
- Roast at 400 for 17-20 minutes or till tender. Remove from oven,and set aside.
- In meanwhile melt butter in a pan. Cook it for around 2 minutes when it starts changing color, at this point add chopped pecans to it.
- Cook on low heat for additional 1-2 minutes. The butter will give a nutty aroma by now and become brown in color. [Be careful not to burn it]
- Add maple syrup, cranberries to pan and mix till combined.
- Pour the prepared mixture over the roasted sweet potatoes and mix till all the potatoes are well coated with the syrup-butter mixture. If you want you can put it back in the oven for additional 2-3 minutes at this point.
- Serve immediately!
Nutrition
Brown Butter Sweet Potatoes with Maple & Pecans
This was so awesome! I replaced butter with coconut oil and it turned out so good! Thanks for sharing this and more goodies on your site. Thrilled to have discovered your site.
Glad to know Kanan!
These look really tasty Manali! Perfect for Thanksgiving 🙂