Baked Sweet Potatoes with Pecans

By á-174510

Ingredients

• 1 large round sweet potato
• 1 1/2 cup crushed pecans
• 1 cup freshly grated parmesan cheese, packed
• 1 small bunch of thyme or rosemary
• 1 tsp garlic salt
• 1/2 tsp finely ground black pepper

Preparation

Step 1

Preheat the oven to 200C (400F). Take a baking tray or pan and line it with baking paper.
Take a bowl and combine the parmesan cheese, black pepper and garlic salt. When combined, add the chopped pecans to it and mix well. Add the finely chopped thyme or rosemary, along with 1 tbsp olive oil, so the pecans get coated evenly with the cheese and spice mixture.
Wash the sweet potato and slice it into 8 rounds, about 1cm (1/3in) thick. Discard the small ends.
Place the slices in a single layer on a baking tray, and drizzle generously with olive oil.
Divide the pecan mixture into 8 parts, and spread it generously on the sweet potato slices, pressing gently. Sprinkle with remaining thyme or rosemary sprigs.
Bake for 40-50 minutes or until the crust is deeply golden and the sweet potato is tender. Check after 30 minutes and if it’s browning too quickly cover with some foil.
Serve hot as an appetizer or a side, along with some sour cream, if you like.