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.