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Hot Honey Sweet Potatoes
Ingredients
- 2 large sweet potatoes
- 3 tablespoons extra virgin olive oil, divided use, plus more for drizzling
- 4 ounces pecans
- 3 tablespoons honey
- 1/4 teaspoon cayenne pepper
- 3 ounces mascarpone cheese
Directions
- Heat your oven to 425°F.
- Scrub then thoroughly dry the sweet potatoes and pierce them in about a half-dozen places with the tip of a sharp paring knife.
- Place them on a rimmed sheet pan lined with parchment paper and rub with about 1 tablespoon of olive oil.
- Roast until tender, about an hour; the tip of a knife should easily slide through to the centers.
- Remove from the oven and let cool slightly.
- Meanwhile, heat a small frying pan.
- When hot, add the pecans and dry roast them, shaking the pan often for about 2 minutes or until the nuts become fragrant.
- Add the remaining 2 tablespoons of olive oil, the honey, and cayenne, and toss well.
- Remove from the heat.
- Peel the potatoes and cut them into even rounds, about 1/2-inch thick.
- Place them on a serving platter and top with the pecan mixture.
- Place a small dollop of mascarpone over each slice and drizzle with olive oil.
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