INGREDIENTS:
3 Tbs Extra-Virgin Olive Oil, plus more for drizzling
1/4 cup Light Brown Sugar, firmly packed
1 clove Garlic, grated
3/4 cup Pecans, chopped
2 tsp Fresh Thyme, chopped
tt Kosher Salt and Freshly Ground Pepper
1 cup Parmesan Cheese, grated
4 sm Sweet Potatoes
DIRECTIONS:
Preheat an oven to 400 degrees. Line a square baking pan with aluminum foil.
In a bowl, stir together the olive oil and brown sugar until combined. Stir in the garlic, pecans, thyme, 1/2 tsp salt and 1/2 tsp pepper. Fold in 1/2 cup of the cheese. Set the topping mixture aside.
Using a sharp knife, cut each sweet potato crosswise into 1/8-inch slices, cutting only three-fourth of the way through the potatoes so that stay intact. Place the potatoes, sliced side up, in the prepared baking pan. Drizzle with olive oil and season generously with salt and pepper.
Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes, sprinkling the topping over the potatoes during the last 10 minutes of roasting. Remove from the oven and sprinkle evenly with the remaining 1/2 cup cheese. Let cool slightly before serving. Serves 4.
Hellum's Kitchen 