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.
Ingredients2-3 medium sweet potatoes [around 500 gm]
1.5 teaspoon canola oil
1/2 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
Method
* 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.