Warm spices of nutmeg, allspice, cinnamon, and cardamom are natural partners to sweet potatoes.
Instead of a streusel topping, pecans are warmed up with a chile powder.
Gray uses white sweet potatoes, but regular orange ones work just as well.
Credit:Dane Tashima; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
Nutmeg, allspice, cinnamon, and cardamom give these sweet potatoes great depth of flavor.
I opted to ditch the classic streusel topping while honoring its crunch with spiced pecans.
The piri piri pepper is native to Mozambique, but any chile powder will do," says Gray.
Transfer to a bowl.
Prepare the Braised Sweet Potatoes: Preheat oven to 400F.
Melt butter in a medium saucepan over medium.
Pour brown sugar mixture over sweet potatoes in baking dish.
Gently stir to coat sweet potatoes with sauce.
Cover with aluminum foil.
Bake in preheated oven until potatoes are fork-tender, about 1 hour, stirring once halfway through baking time.
Sprinkle with Piri Piri Pecans.
(Leave whole spices for presentation, if desired, but remove before serving.)
