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Home > Recipes > MAPLE SWEET POTATO WITH ROSEMARY & PARMESAN PECANS

MAPLE SWEET POTATO WITH ROSEMARY & PARMESAN PECANS

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Ingredients:

  • 600g sweet potato (2 large)
  • 50g pecans / halved / crushed
  • 1 tbsp grated parmesan
  • 2 tsp chopped fresh rosemary
  • 1 tbsp oil
  • 1 tbsp butter
  • ½ tsp cayenne pepper (more depending on spice level)
  • 2 tbsp maple syrup
  • Salt/pepper

Method:

  1. Pierce your sweet potatoes and place in a 180 degree oven for roughly 45 minutes or until soft inside.
  2. Meanwhile, add your pecans to a pan with some olive oil and place in the oven to toast for 5-10 minutes, keeping an eye that they don’t burn.
  3. Add the chopped rosemary and parmesan, continue to roast for another 5-10 minutes.
  4. Place the toasted nuts aside (You can do this in a frying pan but I find the parmesan congeals quite a lot).
  5. Once cooked and cool enough to handle, remove the potato from the skins and place into a bowl.
  6. Add 1 tbsp butter, the cayenne, maple syrup, salt and pepper, and mash then set aside.
  7. To serve, top your mash with the rosemary, parmesan pecans.
Address

Birks Mill,
Sedbergh,
Cumbria,
LA10 5HQ

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