Roasted Sweet Potatoes with Shallots and Pecans
Serves 4-6 people
• 4 small sweet potatoes (or 2 large), peeled and cut into 1-inch cubes
• 1/4 cup maple syrup
• 1/4 cup extra-virgin olive oil
• 4 large shallots, peeled and thinly sliced
• 2 tablespoons balsamic vinegar
• 1/3 cup roasted pecans
Preheat the oven to 400 degrees F.
In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, salt and pepper to taste. Mix them all and them on a baking sheet. Roast until golden brown and soft, about 20 to 30 minutes. Stir them once after 10 minutes.
Meanwhile, in a large skillet over medium-low heat, add 2 tablespoons of olive oil and the sliced shallots and saute until they caramelize. Add the remaining 2 tablespoons of maple syrup roasted pecans and balsamic vinegar. Season with salt and pepper to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes.
Add the roasted sweet potato to the caramelized shallots mix them well and transfer to a serving dish.