SERVES: 6-8
INGREDIENTS:
5–6 medium sweet potatoes
1 teaspoon sea salt
1cup (2 sticks) unsalted butter
4 Tablespoons water
1/4 cup pure maple syrup
1 1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon pure vanilla extract
2 cups pecan halves
Rosemary Sprigs
DIRECTIONS:
Preheat oven to 375 degrees
Peel and finely slice the sweet potatoes into very thin rounds. Sprinkle with sea salt and toss to coat.
In a saucepan, melt butter. Add water, maple syrup, brown sugar, cinnamon, nutmeg and ginger, bring to a boil and stir until all ingredients are combined and melted.
Remove from heat and stir in vanilla extract. Set aside.
Prepare Cast Iron Skillet by coating it with pan spray or butter.
Arrange sliced sweet potatoes in circular pattern in the Cast Iron Skillet Add pecan halves sparingly on each layer.
Pour sauce over the sliced sweet potatoes. Cover with foil while baking the first 20 minutes. Remove foil and continue to cook until the potatoes are tender and the potatoes and pecans are lightly browned.
Remove from oven and allow to cool. Garnish with rosemary sprigs and serve.
I really enjoyed making this dish. Please let me know if you try it by sharing in the comment section or on IG or FB @nlovewithjasmine.
