Thanksgiving is days away and here’s an idea for a side dish. This is one the kids will love and can help prepare. You can follow the recipe for a sweet dish or you can change up the spices for a savory side. Instead of brown sugar and cinnamon, you can use olive oil, garlic salt, parmesan cheese, or thyme. Customize it to make it your new family tradition.
- 4 sweet potatoes
- Toasted pecans
- 1-2 tsp cinnamon
- 1/4 cup brown sugar
- Cooking spray
- Preheat oven to 375F.
- Wash and peel the sweet potatoes.
- Using a mandoline slicer (you can use a knife too), thinly slice the sweet potatoes.
- Spray a muffin tin (or cookie sheet) with cooking spray.
- In a small bowl, combine the brown sugar and cinnamon and stir. Set aside.
- Place a slice of sweet potato in the bottom of each muffin cup. Then sprinkle a little of the brown sugar mixture. Top with another layer of sweet potato and brown sugar until you reach the top of the muffin cup.
- Place a small dab of butter on top of each sweet potato stack.
- Bake for 30-40 minutes at 375F.
- While your sweet potatoes are cooking, you can toast the pecans. In a small, dry skillet on medium heat, toss in a handful of pecans. Shake the skillet to flatten the nuts into a single layer. As soon as you can smell the nuts, toss them to the other side and continue cooking. This should only take 3-5 minutes. Don’t walk away, they burn quickly. Once toasted on both sides, pour onto a plate and let them cool. Once cool, finely chop them.
- Once the sweet potatoes are finished, carefully remove them from the muffin tin onto a plate. Top with pecans and enjoy!