Smoky Spiced-Pecan Roasted Sweet Potatoes
from Daniel Gritzer, https://www.seriouseats.com/

A combination of chipotle powder, cumin, and ground coriander seed adds smoke, heat, and spice to these incredibly sweet roasted sweet potatoes and toasted pecans.

Variation: Brown Butter Rosemary Roasted Sweet Potatoes - see below

Why It Works

- Par-cooking the potatoes in 160°F water enhances the development of simple sugars, leading to sweeter and more flavorful roast potatoes.
- Roasting the potatoes on aluminum baking sheets conducts more heat to them, browning and crisping them better and faster.

3 pounds (1.4kg) sweet potatoes, peeled and cut into 1/2-inch chunks
5 tablespoons (75ml) vegetable or canola oil
Kosher salt and freshly ground black pepper
1/2 teaspoon (2g) ground cumin
1/2 teaspoon (2g) ground coriander seed
1/2 teaspoon (2g) chipotle powder
1 cup crushed pecans (6 ounces; 170g)
1 tablespoon (15g) light brown sugar
1 teaspoon minced sage leaves (about 5 leaves)

Place sweet potatoes in a large saucepan and cover with cold water. Heat water to 160°F (70°C) as registered on an instant-read thermometer. Cover and set aside for 1 hour.

Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons (45ml) oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom sides are browned, 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.

Meanwhile, in a small skillet, combine remaining 2 tablespoons (30ml) oil with cumin, coriander, and chipotle powder and cook over medium-high heat, stirring and swirling, until spices are fragrant and toasty, 1 minute. Add pecans and toss to coat with spiced oil. Continue cooking until pecans are lightly toasted, 1 minute. 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. Serve right away, or set aside until ready to serve and reheat before serving.

Serves 6 - 8

Variation: Brown Butter Rosemary Roasted Sweet Potatoes

Follow directions above for cooking and roasting the sweet potatoes.

For the Brown Butter Rosemary sauce

1/2 packet unflavored gelatin (about 1 1/4 teaspoons; 4g)
1/4 cup (60ml) homemade or store-bought low-sodium chicken stock
1 stick unsalted butter (8 tablespoons; 115g)
3 rosemary sprigs
1 teaspoon (5ml) fresh juice from 1 lemon

In a small container, sprinkle gelatin over chicken stock and let bloom for 5 minutes. Microwave until gelatin is dissolved, stopping and stirring as needed to help it dissolve, about 2 minutes.

In a small saucepan, melt butter over medium-high heat until foamy. Continue to cook, swirling pan, until milk solids in butter turn a deep hazelnut brown, 1 to 2 minutes. Remove from heat and add rosemary (don't be alarmed; butter will foam and fizzle when rosemary is added), swirling to coat.

Add chicken stock to butter, return to medium heat, and bring to a simmer. Cook, swirling, until stock reduces slightly and sauce becomes rich and silky, about 3 minutes. Remove from heat, discard rosemary, and add lemon juice. Season with salt.

In a mixing bowl, toss potatoes with butter sauce and serve. Potatoes can be made in advance, tossed with sauce, and set aside until ready to serve; rewarm in the oven before serving.