With just the right amount of smoky flavor, these not-too-sweet sweet potatoes will be a favorite side dish for your holiday guests. Match with a full-bodied Nero d’Avola from Sicilia DOC to highlight the bold seasonal flavors.
- 3 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
- 5 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chipotle powder
- 1 cup crushed pecans
- 1 tablespoon brown sugar
- 1 teaspoon minced sage leaves
Place sweet potatoes in a large saucepan and cover with cold water. Bring water to near boil and turn off heat. Let potatoes sit in hot water for 30 minutes, or until tender.
Preheat oven to 400°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons oil and season to taste with salt and pepper. Spread potatoes on 2 rimmed baking sheets lined with parchment paper and roast about 30 minutes. Carefully flip potatoes with a thin spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer.
In a small skillet, combine remaining 2 tablespoons with cumin, coriander, and chipotle powder and cook over medium-high heat swirling until spices are fragrant. Add pecans and toss to coat with spiced oil. Sprinkle brown sugar on top and stir until well combined and melted, about 1 minute. Season with salt.
In a large mixing bowl, combine potatoes, spiced pecans and their oil, and minced sage and toss to combine. Makes 6 – 8 servings.