So the truth is that I made this recipe totally by accident the other night. The proportions that are below make one serving. But if you are looking to feed this as a side for your guest this holiday season, simply build up the recipe up proportionately!
Ingredients: 1 peeled and chopped sweet potato, 1/4 a large yellow onion (chopped), 12 toasted pecans (this is not some weird nut you never heard of, just place your nuts on a baking sheet and toast until browned at 350 degrees. Make sure you do not over toast because you are going to throw them back into the oven for the final 5 minutes of this meal), pinch of salt, pinch of pepper, 1 1/2 teaspoons of truffle oil, 1/2-1 tablespoon of honey
Get It Cookin’:
- Pre heat oven to 375 degrees.
- On a baking sheet lined with either parchment paper or silpat, place your chopped sweet potato and onion. Personally, I like a thicker cut, it makes me feel like I am eating more.
- Drizzle one teaspoon of your truffle oil (set the other half aside) over veggies. I also like to mix together so that they are well coated.
- Sprinkle ingredients with some salt & pepper. Just a solid pinch of each is fine.
- Bake in oven for about 15 minutes (or until baked to your liking). When you have about 5 minutes left in your cooking toss in your nuts (to warm).
- After you take out of the oven place in a serving dish.
- In the microwave, warm honey and remaining 1/2 teaspoon of truffle oil for 30-40 seconds.
- Take out of the microwave, stir and pour over your mixture of sweet potato, onion and pecans that are still warm and set aside.
You are now ready to serve!
Tips! If you want to make this for a crowd you can do everything (up until the topping) in advance and simply warm in a 350 degree oven and top with the truffle-honey drizzle before serving the day of!