Subtly sweet and gooey maple syrup and coconut milk, hints of zesty ginger and orange and crunchy pecans, whip up a simple side dish of maple pecan sweet potatoes.
- 3 Sweet potatoes
- 2 teaspoons Maple syrup
- ⅓ cups Coconut milk
- 2 tablespoons Freshly squeezed orange juice
- 1 teaspoon Chopped ginger root
- 1 teaspoon Cinnamon
- ¼ teaspoons Ground clove
- ¼ teaspoons Salt
- ¼ teaspoons Grated orange zest
- ⅓ cups chopped pecans
Preheat the oven to 425ºF (220ºC).
Peel the sweet potatoes and cut them into approximately 1 inch cubes. Place in a small baking dish (I used 10×7 inches).
In a small bowl, whisk together maple syrup, coconut milk, orange juice, chopped ginger, cinnamon, ground cloves and salt. Add the sweet potato sauce and toss to coat the potatoes. Sprinkle the top with orange zest and chopped pecans.
Cover the dish and put in the oven. Bake for 40 minutes, then uncover the dish for the last 5 minutes to toast the pecans. Potatoes are done when they can be easily pierced with a fork.