Main Menu Shop Cart
Loading...

Roasted Hong Kong Sweet Potatoes with Candied Pecans and Yogurt Drizzle

This Little Goat went to Hong Kong
This Little Goat went to Hong Kong

yields

6 side servings

time

45 minutes

active time

15 minutes

ingredients

3 - 4 lb. sweet potatoes

1/2 cup + 2 Tbsp This Little Goat went to Hong Kong 

1 stick butter, melted

Kosher salt and freshly-ground black pepper 

1/2 cup pecans, roughly chopped  

2 Tbsp granulated sugar

1/3 cup plain Greek yogurt

Fresh parsley leaves, torn 

instructions

Preheat the oven to 350 degrees.

Peel the sweet potatoes and slice into 1-inch thick rounds. Place in a large mixing bowl.

In a small bowl, whisk together the This Little Goat went to Hong Kong sauce and butter. Pour about 2/3 of the sauce over the potatoes, tossing to combine. Reserve remaining sauce.

Place sweet potatoes in a single layer on a parchment-lined baking sheet. Roast until just fork tender, flipping once halfway through, about 30-35 minutes total.

Meanwhile, as your potatoes roast, make your spiced pecans: Toast pecans in a small saucepan over low heat. Pour over about 2 Tbsp of the reserved Hong Kong/butter mixture and the sugar. Cook, stirring constantly, until the sugar has melted to glaze the nuts, about 2-3 minutes. Remove to a sheet tray to cool completely. Once cool, break up into chunks.

Whisk remaining 2 Tbsp Hong Kong sauce into the Greek yogurt. Season to taste with salt. Transfer sauce to a small zip-top bag (this will act as a disposable squeeze bottle once you snip off the bottom corner).

Transfer roasted sweet potatoes to a large serving platter.  Snip one bottom corner off of your zip-top bag and drizzle Hong Kong-spiced yogurt over your potatoes. Top with candied pecans and torn parsley leaves. Serve warm or at room temperature.

view more products