Wednesday, January 9, 2013
I made a DELISH dinner last night. Well, most of it was delish. The chicken wasn't my favorite. The rest of my family LOVED it. Me? I loved the sweet potatoes. Oh my heavens. I could have eaten an entire plate of them. All.by.myself. I will definitely be making them again. BUTTER-PECAN SWEET POTATOES 8 medium sweet potatoes (5 lbs.), or one per person olive oil course salt 2 T. butter, cut into small pieces 2 T. light brown sugar 1/3 c. pecan pieces 1/8 tsp. cayenne pepper Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil (we brush it on both sides); season with salt. Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes. Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately. Serves 8. **Definitely double the topping. I didn't, and wish I did.** ***I thought 5 potatoes was going to be enough. It wasn't. I'll definitely use 8 next time.*** I didn't take pictures. I will share the blog post where I found the recipe though. She has pretty pictures. You'll also find the Monterey Chicken recipe there. It was too cold to grill last night, and we don't have a George Foreman. So, I pan fried the chicken. Which was probably my mistake. I'll grill it next time for sure. http://kimmccrary.blogspot.com/2010/05/perfect-day.html Tonights dinner is a real family pleaser as well. Buffalo Chicken Macaroni and Cheese. Oh my. Is it dinner time yet???