Crispy Accordion Sweet Potatoes with Maple Pecan Butter Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Place the chopsticks on the counter. Line a baking sheet with parchment paper. Preheat the oven to 400°F (200°C). Melt the coconut oil or butter.

Measure the spices and salt into a small bowl. For the pecan butter, melt the butter in a small saucepan and measure the maple syrup and pecans. Have a pastry brush ready for oiling the potatoes.

Instructions

Prep and Season

1. 1Slice the accordion
   Place one chopstick on each side of a sweet potato. Make straight vertical cuts across the potato, about 1/4 inch apart, stopping when the knife hits the chopsticks. Turn the potato over and make diagonal cuts at a 45-degree angle, again stopping at the chopsticks. Repeat with the remaining sweet potatoes.
   Look for The potato should fan open like an accordion when gently pulled apart.
   Tip Keep the chopsticks parallel to ensure even cuts and prevent slicing through.
2. 2Season the potatoes
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the accordion potatoes all over with the melted coconut oil or butter. In a small bowl, mix the cinnamon, nutmeg, and sea salt. Sprinkle the spice mixture evenly over the potatoes, making sure to get into the folds.
   Look for The potatoes are evenly coated with oil and spices, with seasoning visible in the crevices.
   Tip Use a pastry brush to reach the inner folds of the accordion.

The sweet potatoes are sliced into even accordion shapes, with straight cuts on one side and diagonal on the other. They are brushed with oil and coated with the cinnamon-nutmeg-salt mixture.

The oven is preheated, and the baking sheet is ready. The potatoes should look like fans, with visible layers and seasoning in the crevices.

Roast and Glaze

3. 3Roast until crispy
   Place the seasoned sweet potatoes on the prepared baking sheet. Roast for 30 minutes, or until the edges are caramelized and crisp. The potatoes should be tender inside and the outer shards should be golden and crunchy.
   Look for The edges are deeply browned and crisp, and a fork easily pierces the flesh.
   Tip If the potatoes brown too quickly, loosely tent with foil for the last 10 minutes.
4. 4Make the pecan butter
   While the potatoes roast, combine the melted butter, maple syrup, and chopped roasted pecans in a small saucepan. Warm over medium heat, stirring frequently, until the mixture is bubbling and fragrant. Remove from heat and keep warm.
   Look for The sauce is bubbly, thick, and smells of toasted nuts and maple.
   Tip Stir constantly to prevent the butter from burning.

The potatoes are roasting in the oven, filling the kitchen with a sweet, spicy aroma. The maple pecan butter is simmering on the stovetop, bubbling gently with toasted nut fragrance. The potatoes should be golden and crisp at the edges, and the glaze should be thick and glossy.

Finish and Serve

5. 5Drizzle and serve
   Transfer the hot roasted sweet potatoes to a serving platter. Ladle the warm maple pecan butter generously over the crispy accordion folds, letting it cascade between the layers. Serve immediately while hot and crisp.
   Look for The glaze drips into every fold, and the potatoes are still sizzling.
   Tip For extra crunch, sprinkle a few extra chopped pecans on top before serving.

The roasted sweet potatoes are placed on a serving platter, and the warm maple pecan butter is drizzled generously over the top, cascading into the folds. The dish is served immediately, with the glaze glistening and the potatoes still steaming. The first bite should produce a loud crunch followed by tender, sweet potato interior.

Common mistakes

One common mistake is cutting the potatoes too deeply, causing them to fall apart. Always use chopsticks as guides and press the knife firmly against them. Another issue is uneven slices, which lead to uneven cooking; keep the cuts about 1/4 inch apart and consistent.

Overcrowding the baking sheet can steam the potatoes instead of roasting them—use a large sheet and leave space between each potato. Finally, resist the urge to skip the resting time after roasting; letting them sit for a minute allows the glaze to set slightly and the crispness to stabilize.

How to tell it’s done

The sweet potatoes are done when the edges are deeply browned and crisp, and a fork inserted into the thickest part meets little resistance. The outer shards should be crunchy and caramelized, while the interior is tender and fluffy.

If you gently press the top of a potato, it should give slightly. The maple pecan butter is ready when it is bubbly and fragrant, with the butter fully melted and the pecans well coated. It should be thick enough to cling to a spoon but still pourable.