Butter and brown sugar caramelize between sweet potato slices and crunchy nuts in this dish that is just as good piping hot as it is made ahead and reheated.
- 3 lbs medium sweet potatoes
- Cooking spray
- 1 cup chopped walnuts
- ½ cup (1 stick) butter
- ½ cup brown sugar
- 2 tsp pumpkin pie spice
- Preheat oven to 350°F. Heat a large pot of salted water to a boil. Peel the potatoes and add to pot. Cook 20–30 min., until mostly tender. Remove potatoes with a slotted spoon and let cool.
- Meanwhile, coat a 9x13-inch baking dish with cooking spray. In a 10-inch skillet, add the walnuts and toast on medium 1–2 min., until golden, stirring constantly. Remove from pan and reserve nuts. Wipe out skillet.
- In same skillet, melt the butter on medium. Stir in the sugar, pumpkin pie spice, ½ cup water, and salt, to taste, stirring until sugar is dissolved. Remove from heat.
- When cool enough to handle, cut potatoes into ½-inch slices. Arrange half of potato slices in baking dish, overlapping slightly, and drizzle with half of spiced butter. Repeat layering and drizzle with remaining potato slices and butter.
- Cover with foil and bake 20 min., until potatoes are tender. Uncover, top with walnuts, and bake another 5 min.
To make this ahead, prepare recipe through STEP 4 and refrigerate up to 1 day. When ready to serve, continue with STEP 5.
- November 2018
- guiding star