Butter-Pecan Sweet Potatoes

We love these sweet potatoes and eat them year round. I like to make them for our Thanksgiving feast as a healthier verison of sweet potatoes. They never disappear at Thanksgiving because there are to many other choices to fill up on, but at a regular meal there are rarely any left.

Butter-Pecan Sweet Potatoes

Preheat oven to 400 degrees

Peel and dice 1-2lbs sweet potatoes into small cubes

(the size of my cubes depends on much time I have for them to cook usually 1/2"x 1/2" works well for quick baking).

Toss diced potatoes with Olive Oil

Season with Coarse Salt (I use Kosher Salt)

Transfer to a large baking cookie sheet/jelly-roll pan.

Cook until potatoes are tender, tossing occasionally (25-30 minutes).

When tender sprinkle with

1-2 Tablespoons butter

2 packed Tablespoons brown sugar

1/3 cup pecans pieces

Two shakes cayenne pepper (1/16 tsp.) If you want more heat add up to 1/8 teaspoon.

Bake until sugar is caramelized and hard about 10 minutes. Gently toss and serve immediately.