Home Recipes Sea Salt & Rosemary Roasted Sweet Potatoes with Texas Pecan Butter

Sea Salt & Rosemary Roasted Sweet Potatoes with Texas Pecan Butter

This side dish is simply delicious and is great with fish or meat.

115 g	unsalted butter, softened
28 g	chopped Texas pecans
6-8	medium sweet potatoes (1 per person)
1 tbsp	Vegetable oil per sweet potato
1 tsp	Flaked sea salt
1-2	sprigs of rosemary, leaves removed, minced

Step 1
Mix butter and pecans in glass pie plate until evenly distributed. Use rubber spatula to gather butter together. Transfer to piece of waxed paper and form into log shape. Refrigerate until ready to use.
Step 2
Heat oven to 204°C and line baking sheet with parchment paper.
Step 3
Brush sweet potatoes with oil and sprinkle with salt and rosemary to form crust on skin. Do not wrap in foil. Bake sweet potatoes for 1 hour until easily pierced with fork.
Step 4
Let sweet potatoes cool slightly. Cut down the middle and serve with Texas pecan butter on top.

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