Apple Brandied Coconut Pecans

• Baking & Spices

  • 1 1/2 tbsp Brown sugar
  • 1/4 tsp Cayenne
  • 1 1/2 tsp Cinnamon
  • 1/8 tsp Clove
  • 1 1/2 tsp Salt
  • 2 tbsp Sugar
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 2 tbsp Coconut, unsweetened
  • 3 cups Pecan, halves

• Beer, Wine & Liquor

  • 3 tbsp Calvados apple brandy or other brandy

Found on oatandsesame.com

Description

Ingredients

• 2 tablespoons sugar
• 1½ teaspoons salt
• 1½ teaspoons cinnamon
• ¼ teaspoon cayenne
• ⅛ teaspoon clove
• 1½ tablespoons coconut oil
• 3 tablespoons Calvados apple brandy or other brandy
• 1 tablespoon vanilla extract
• 1½ tablespoons brown sugar
• 3 cups pecan halves
• 2 tablespoons unsweetened shredded coconut
• 2 pounds sweet potatoes, peeled, quartered, and cut into ½-inch slices
• 4 tablespoons extra virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 tablespoon maple syrup
• 1 tablespoon chopped fresh parsley leaves
• a few handfuls Apple Brandied Coconut Pecans (recipe above)

Directions

• In a small bowl, stir together the sugar, salt, cinnamon, cayenne, and clove.
• Place a large skillet over medium heat. Add the coconut oil followed by the apple brandy, vanilla, and brown sugar. Bring to a boil, then add the pecan halves and cook until the liquid starts to dry and pecans are coated, about 3 minutes.
• Sprinkle the sugar and cinnamon mixture over the pecans. Stir to combine, then continue cooking until the sugar has melted and coated the pecans, about 5 minutes.
• Sprinkle with shredded coconut and mix to incorporate.
• Transfer to a cookie sheet to cool. Store in an airtight container until ready to use.
• Place sweet potatoes and cold water in a large stock pot. Bring to 160F. Turn off heat, cover and let sit for 1 hour. Go about your other kitchen tasks while you wait.
• After an hour, heat oven to 400F (I use convection so you might need an extra few minutes of cooking time).
• Drain potatoes, place them in a large bowl and toss with 3 Tbs olive oil and generous pinches of salt and pepper.
• Place them on a dark rimmed baking sheet in a single layer.
• Roast for 30 - 35 minutes. Flipping them at the halfway mark once the bottoms are browning. During the last 3-4 minutes of roasting, toss a couple handfuls of Apple Brandied Coconut Pecans (recipe above) to heat them through.
• After roasting, remove potatoes and place in a large bowl, toss with 1 tablespoon olive oil and a few extra dashes of salt and pepper.
• Put the potatoes on your serving platter and drizzle with 1 Tbs maple syrup and a dash of fresh parsley.