Prepare yourself for the admiration this shingled sweet potato dish will garner. It’s a sophisticated side dish layered with rich flavors and character. The humble sweet potato reaches new heights with a brown butter glaze infused with thyme, cayenne, orange, and bourbon. For a non-alcoholic version, orange juice can be used as a substitute for bourbon.
The topping of glazed pecans, flavored with cinnamon and orange zest, adds a festive warmth to this ensemble.
Start by choosing slender sweet potatoes for even-sized rounds. Preheat your oven to 400°F (200°C). Using a vegetable peeler, cut two strips of orange peel and grate the rest for zest, juicing the orange to yield one tablespoon of juice.
In a skillet, melt half a cup of butter over medium heat until it begins to brown, then stir in bourbon, thyme, cayenne, and orange peel strips. Once bubbling ceases, transfer this to a heatproof container and whisk in two tablespoons of maple syrup, allowing it to cool.
Slice sweet potatoes into thin rounds and toss them in a bowl with shallots, pepper, salt, and part of the brown butter mixture. Arrange these in a skillet, cover with foil, and bake for 45 minutes. Uncover, brush with more butter mixture, and bake until tender.
Toast pecans with butter, cinnamon, zest, juice, syrup, and salt in another pan until aromatic. Once cooled, sprinkle these over the baked potatoes for garnish with flaky sea salt. This dish can be partially prepared in advance and stored properly, ensuring a hassle-free cooking experience.
This recipe brings out the best in seasonal ingredients, perfect for festive gatherings.
