Carmelized Sweet Potatoes with Pecans

By bandit

Good for Thanks Giving

Ingredients

• 3 (10-oz) sweet potatoes, peeled & sliced into scant 1/2-inch rounds.
• 1 Tbsp unsalted butter, melted
• 1 navel orange
• 1 Tbsp packed brown sugar
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 12 pecan halves, toasted & each broken lenghtwise in half.

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray.
2. Toss potatoes and butter in bowl to coat. Spread in single layer on baking sheet. Roast until browned on bottom and tender, about 20 minutes, rotating baking sheet front to back halfway through baking time.
3. Meanwhile, grate zest and squeeze juice from orange. Set zest aside. To make glaze, combine orange juice, brown sugar, salt, and ginger in small saucepan; bring just to boil, stirring occasionally. Reduce heat and cook, stirring occasionally, until mixture is syrupy and reduced by one third, about 5 minutes.
4. Flip potatoes over and brush generously with glaze. Sprinkle with reserved orange zest and pecans. Points + 3 for scant 2/3 cup.