Ratatouille Sweet Potatoes

Ratatouille Sweet Potatoes

Author

Jess Ferrin

Prep Time

15 minutes

Cook Time

40 minutes

Servings

6-8

Ingredients

• 4 large sweet potatoes, peeled and thinly sliced
• 1 stick butter, melted
• 1 cup brown sugar
• 1 tsp cinnamon
• Dash of cayenne pepper
• 1 tsp vanilla (vanilla bean paste works great)
• ¾ cup chopped pecans
• ½ cup brown sugar
• ¼ cup flour
• 1 stick butter, room temperature
• ½ tsp cinnamon

Directions

1. Preheat the Blackstone pizza oven on the lowest setting.
2. In a large bowl, mix together the sliced sweet potatoes, melted butter, 1 cup brown sugar, 1 teaspoon cinnamon, cayenne pepper, and vanilla.
3. Arrange the sweet potatoes in a baking dish by stacking the slices and placing them vertically (edge-side up). Pour any remaining butter mixture over the potatoes, cover the dish with foil, and bake for 30–40 minutes.
4. In a separate bowl, combine the chopped pecans, ½ cup brown sugar, flour, room-temperature butter, and ½ teaspoon cinnamon with a fork until a crumbly mixture forms.
5. Remove the sweet potatoes from the oven and uncover the dish. Once the potatoes are fork-tender, spread the crumble mixture evenly over the top. Return the dish to the oven, uncovered, for 4–6 minutes or until the topping is golden brown.
6. Serve and enjoy!