Spicy Maple Sweet Potatoes With Cinnamon Pepitas

Use any variety of fresh sweet potatoes you prefer: the light tan-skinned beauties or the dark red variety often called a yam. Butternut squash can sub for the sweet potatoes if you prefer. Either way the dish is delicious. The concoction can be made ahead through Step 6. Prepare the pepitas; store cooled pepitas at room temperature in an airtight container. Peel, cut and cook the potatoes. Cool and store the cooked potatoes in the fridge up to 2 days. When ready to serve, heat potatoes in a covered, nonstick skillet until warmed through, then continue with Step 7.

Yield: 6-8 servings

INGREDIENTS

Pepitas: 1⁄4 cup pure maple syrup

1⁄4 teaspoon ground cinnamon

1⁄8 teaspoon ground cayenne pepper

1⁄2 cup pepitas (hulled pumpkin seeds)

Sweet potatoes: 4 medium sweet potatoes, about 2 1⁄2 pounds

3 tablespoons olive or avocado oil

1⁄4 cup finely diced shallot or red onion 1 teaspoon kosher salt

2⁄3 cup chicken or vegetable broth

1⁄4 teaspoon sweet paprika

1⁄8 teaspoon ground cinnamon

1⁄8 teaspoon ground cayenne pepper

1⁄4 teaspoon garlic powder

3 tablespoons pure maple syrup

2 tablespoons butter

PROCEDURE

1. For pepitas: Line a baking sheet with parchment or a silicone baking mat. Set aside. 2: In a small saucepan or skillet, combine maple syrup, cinnamon and cayenne over medium-high heat. Bring to a boil and add pepitas. Boil, stirring constantly, until maple syrup is almost gone and mixture is thick and getting darker, 3-4 minutes. 3: 4. For sweet potatoes: into 1-inch pieces.

5: In a large nonstick skillet with a lid, heat oil over medium-high heat. Add sweet potatoes, shallots and salt and stir to coat with oil. Reduce heat to medium. Cook sweet potatoes, stirring occasionally, until they soften, about 5 minutes.

6: Add broth and cover skillet. Reduce heat to medium-low and let sweet potatoes cook until tender but not falling apart, 12-14 minutes.

7: Remove lid and add spices, garlic powder and maple syrup. Gently stir to allow syrup to bubble and glaze potatoes for 1minute. Add butter and stir to coat. Remove from heat.

8: Serve sweet potatoes while they are still warm, topped with candied pepitas.

Remove from heat and pour glazed pepitas on prepared baking sheet. Working quickly, spread the seeds out in a single layer using a spatula or forks. Let cool completely, then break or chop into small clusters. Peel potatoes and cut Spicy Maple Sweet Potatoes With Cinnamon Pepitas can be made with any variety of sweet potato, or even butternut squash if you prefer.