Ingredients 1/4 cup (4 tablespoons) Kerrygold

Unsalted Butter

3/4 cup maple syrup (preferably the darker-colored grade B)

1 tablespoon freshly squeezed lime juice

1/2 teaspoon smoked paprika

2 pounds (about 3 medium) sweet potatoes, peeled and sliced into 1-inch cubes or half moons

1/2 teaspoon kosher salt and a few cracks freshly grated black pepper

1 teaspoon freshly grated lime zest

1/2 cup pecan or walnut pieces (substitute crushed pepitas for nut allergies)

Instructions:

  1. Preheat the oven to 350°F. Line a large sheet pan with foil.
  2. In a large ovenproof skillet, melt the Kerrygold Unsalted Butter over medium-high heat.
  3. When the Kerrygold Unsalted Butter is fully melted, add the maple syrup, lime juice and smoked paprika and stir to combine.
  4. Add the sweet potatoes and toss until thoroughly coated; season. Cook until the sauce comes to a boil, stirring occasionally, then shut off the heat.
  5. Cover the skillet with foil and transfer to the oven. Roast until the glaze is thick, and the potatoes can be easily pierced with a fork, about 30 minutes.
  6. Carefully remove the skillet from the oven, remove the foil, and toss the glazed potatoes with the zest.
  7. Sprinkle the pecan pieces on top and return to the oven
  8. Bake until the nuts are toasted, 5-7 minutes. Serve immediately.