Roasted Sweet Potato With Caramelised Pecans
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 40 minutes (concurrently)
Serves: 4
Sweet Potatoes
- 2 onions, around 300g/10.6ozs
- 4 tablespoons olive oil, divided
- 800g/28ozs sweet potatoes
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
Caramelised Pecans
- 100g/3.5ozs pecan pieces
- 40g/1.4ozs brown sugar
- 15g/0.5oz butter
- 1/4 teaspoon ground cinnamon
Step 1 - First put the onions onto roast as they will take the longest. Line a baking tray with parchment and preheat oven to 180C/350F fan forced. Peel the outer skin and cut them into sixths into wedges. Toss in 2 tablespoons of oil and then roast for 30-40 minutes or until caramelised. While they are roasting, line another baking tray and peel the sweet potatoes and cut into bite sized chunks. Toss the sweet potato chunks in the remaining 2 tablespoons of oil with the ground cumin and garlic powder. Spread out on the baking tray (if you have a really large baking tray for the pumpkin you can add these onto that tray) and roast for 25 minutes or until caramelised.
Step 2 -While the vegetables are roasting make the caramelised pecans. Line a baking tray with parchment. Heat a non stick frying pan on medium heat and then melt the butter and then stir in the brown sugar to form a caramel. Add in the pecans and cinnamon and toss coating each piece well with the caramel. Do this for a maximum of 5 minutes. Spread out onto the parchment lined tray and allow to cool for 10 minutes. They will become crunchy when cooled (avoid touching them with your hands as they will be HOT).
Step 3-Once the onions and sweet potato are done you can place them on a serving tray and season well with salt and pepper. Only add the pecans at the last minute just before serving so that they stay extra crunchy!