Thanksgiving, Day 2, continues. As you can see, we can’t get enough of those sweet potatoes. These were an attempt to recreate some really delicious sweet potatoes on the “seasonal, local” (or whatever it’s called) menu of Founding Farmers the other night (but without sugar).
Sweet Potatoes with Candied Nuts
We used walnuts, but that’s only because pecans had already been used in some other things. Pecans might be better. Try it and see.
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon allspice
⅛ teaspoon cayenne pepper
1 and a half cups of pecan halves (or walnuts, or whatever)
1 T almond oil
3 T maple syrup
2 medium sweet potatoes
Preheat oven to 350 degrees. In a small bowl, mix salt, nutmeg, cinnamon, allspice, cayenne, almond oil, and maple syrup. Toss nuts in the mixture until fully coated. Spread onto a foiled baking sheet in a single layer, and bake for 15-20 minutes (shaking / tossing halfway through).
Bake sweet potatoes until tender. Slice in half and garnish with the hot candied nut mix. You can pop the halves back in the oven if you want to brown them a little, or skip this step. Serves 4.
Cost: $5, or $1.25 per serving.