It’s great to be cooking on the weekends again! In a bout of cleaning and clearing the kitchen, my eyes set upon a half bottle of maple syrup that needed to be used up. I thought first of pancakes and waffles but then to sweet potatoes as I’d been wanting to try the combination of sweet and sweet to see if it would work as a savoury (do two sweets making a savoury? Nah…).
What came out of my experiment was this side dish, which we had with chicken last weekend. The sweet potato and the maple do go well together but there’s a bit of lime juice preventing everything from getting too saccharine. I do love pecan nuts so but you could also use walnuts.
This was the recipe I was making when I sliced a bit of the tip of my finger off with a mandoline. Pay attention when using these things, folks! They’re sharp and if you’re not paying attention (and I certainly wasn’t), it’s stupidly easy to slice off something unintentionally. In my case, there was just some bleeding and nothing that a plaster couldn’t sort out but it could have been much worse – mandolines are very useful but do take care!
Sweet Potato, Maple and Pecan Bake
serves 2-3 as a side dish.
2 sweet potatoes
salt and pepper
2.5 tbsps maple syrup
a few handfuls of pecans
Preheat the oven to 180C.
Peel the sweet potatoes and then slice into thin rounds – I used a mandoline. Arrange in a suitable baking dish and season with salt and pepper. Combine the maple syrup, the juice of 1 lime and 3 tbsps of water and pour over the potato slices. Cover with foil and place in the oven.
After 45 minutes, take the baking dish out of the oven and peel off the foil. Chop the pecans roughly, scatter on top of the sweet potatoes and continue baking for another 20 minutes. Serve.