A hint of cayenne pepper balances the natural sweetness of these orange fleshed roots while a splash of fresh squeezed lime juice cuts through their rich texture. This preparation is delicious with grilled pork or lamb and roast turkey. Garnish the plate with a few toasted pecans to add a little crunch. Serves 4.
2 large sweet potatoes, peeled and cut into 3” pieces
1 tablespoon lime juice
1/2 cup heavy cream
pinch of sugar
2 tablespoons chopped, toasted pecans
To toast nuts: Preheat the oven to 350°F. Spread the nuts in a single layer on a small baking sheet. Toast the nuts in the oven for 5 or 6 minutes or until they are fragrant.