Cozy Herb-Roasted Sweet Potatoes with Toasted Pecan Crumble

Allergens

Nuts (Pecans)

Ingredients

• 4 large sweet potatoes, peeled and cut into 1
• inch cubes
• 3 tablespoons olive oil
• 2 teaspoons dried rosemary, crushed
• 2 teaspoons dried thyme, crushed
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup pecan halves, roughly chopped
• 1/4 cup all
• purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup cold unsalted butter, cubed

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, toss the sweet potato cubes with olive oil, rosemary, thyme, garlic powder, salt, and pepper until evenly coated. Spread them out onto the prepared baking sheet in a single layer.
3. Roast the sweet potatoes in the preheated oven for 20 25 minutes, or until they are fork tender and beginning to brown around the edges.
4. While the sweet potatoes are roasting, prepare the pecan crumble. In a medium bowl, combine the chopped pecans, flour, and brown sugar. Mix well. Add the cubed butter and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs.
5. Once the sweet potatoes are roasted, remove them from the oven and gently stir in half of the pecan crumble. Return the pan to the oven for an additional 5 minutes, or until the crumble is golden brown and toasted.
6. Remove from the oven and let cool slightly before serving.

Chef’s Insight

To make the herb-infused olive oil, simply combine 1/2 cup of olive oil with 2 tablespoons of fresh rosemary leaves in a jar and let it sit for at least an hour before using.

Notes

This recipe is easily customizable with your favorite herbs and spices. Feel free to swap out the pecans for walnuts or almonds if desired.