Recipe: Sweet Potatoes and Maple Rosemary Pecans

| | Comments (0) | TrackBacks (0)
Submitted by Kenwood Vineyards

Here is a flavorful Thanksgiving side dish to accompany the the Turkey as recommended by Chef Robin Lehnhoff-McCray of Kenwood Vineyards.

recipe_KenwoodVineyards_Sweet-Potatoes--Maple-Rosemary-(2).jpgIngredients:
  • 2/3 cup roughly chopped pecans
  • 3 pounds sweet potatoes, peeled and cut into large diced pieces
  • salt and pepper
  • 2 Tbs. olive oil
  • 4 Tbs. unsalted butter
  • 3 Tbs. maple syrup
  • 1 Tbs. fresh rosemary leaves
  •  ¼ tsp. cayenne pepper

Instructions:

Heat oven to 450° F. and place rack at mid level. While oven heats, place pecans on a baking dish and toast them until they smell nutty and are slightly darker - approximately 5 minutes. Remove from oven and set aside.

Place sweet potatoes on a baking sheet, drizzle with olive oil, season well with salt and freshly ground black pepper and toss to coat. Roast in oven until golden brown and tender when pierced with a knife - approximately 40-45 minutes.

Meanwhile, melt butter in a small saucepan over medium heat. When it begins to foam, stir in maple syrup, rosemary and cayenne pepper, and cook briefly - approximately 1 minute. Serve sweet potatoes with a drizzle of maple butter and a smattering of pecans.

----

Established in 1970 in the beautiful Sonoma Valley, Kenwood Vineyards produces premium wines that showcase Sonoma County's world class vineyards. CLICK HERE to read what Kenwood Vineyards recommends as the wine to pair with your turkey this year!


0 TrackBacks

Listed below are links to blogs that reference this entry: Recipe: Sweet Potatoes and Maple Rosemary Pecans.

TrackBack URL for this entry: http://discover.winecountry.com/local-cgi/mt/mt-tb.cgi/2427

Leave a comment


Type the characters you see in the picture above.

Categories

Archives