Prepare yourself for the oohs and aahs this shingled sweet potato dish will deliver. It’s a sophisticated, elegant side dish layered with flavor and character. The humble sweet potato is taken to new heights with a brown butter glaze infused with thyme, cayenne, orange, and bourbon. Adding the bourbon to the hot butter right away cooks off the alcohol, but using orange juice for an alcohol-free version is a great swap. The crunchy topping to this masterpiece is made of glazed pecans flavored with a citrusy warmth, thanks to cinnamon and orange zest, offering a delightful festive vibe.

How to Make Shingled Sweet Potatoes with Orange-Glazed Pecans

Ingredients

• 1 large navel orange
• 1/2 cup (1 stick) plus 1 Tbsp. unsalted butter, divided
• 1/4 cup bourbon or orange juice
• 1 Tbsp. fresh thyme leaves
• 1/4 tsp. cayenne (optional)
• 1/4 cup pure maple syrup, divided
• 2 3/4 lb. (about 4 medium) sweet potatoes
• 3 medium shallots, thinly sliced crosswise (about 1 cup)
• 3/4 tsp. freshly ground black pepper
• 2 1/4 tsp. kosher salt, divided
• 1/8 tsp. ground cinnamon
• 1 cup coarsely chopped pecans
• Flaky sea salt, for garnish

Directions

1. Juice and zest orange.
2. Preheat oven to 400°F. Using a vegetable peeler or paring knife, cut 2 (2-inch) strips of peel from orange, including as little pith as possible. Grate remaining orange to yield 1 teaspoon zest. Juice orange to yield 1 tablespoon juice.

Make butter mixture.

1. Melt 1/2 cup butter in a small skillet over medium. Once butter is melted, cook, stirring often, until solids begin to brown and butter smells nutty, about 3 minutes. Whisk in bourbon, thyme, cayenne (if using), and orange peel strips until bubbling subsides, about 20 seconds.
2. Add maple syrup.
3. Transfer to a small heatproof bowl or measuring cup. Whisk in 2 tablespoons maple syrup.
4. Let brown butter mixture cool for 10 minutes.

Prepare potatoes.

1. Slice potatoes crosswise into 1/8-inch-thick rounds (about 10 cups total). Place in a large bowl. Add shallots, pepper, 2 teaspoons salt, and 1/3 cup brown butter mixture; toss to coat.
2. Arrange potatoes, upright, in 2 circles in a 10-inch cast-iron skillet, leaving a 2-inch gap in each circle. Push slices over so they overlap and fill in empty space in each circle. Cover skillet with aluminum foil.

Bake.

1. Bake until potatoes are mostly tender, about 45 minutes. Uncover and brush tops with 2 tablespoons brown butter mixture. Continue baking until potatoes are fork-tender, about 20 minutes, brushing with half of remaining brown butter mixture after 10 minutes of baking.
2. Remove from oven and brush with remaining brown butter mixture.
3. Meanwhile, line a large rimmed baking sheet with parchment paper. Melt remaining 1 tablespoon butter in a medium skillet over medium-low. Whisk in cinnamon, orange zest and juice, and remaining 2 tablespoons maple syrup and 1/4 teaspoon salt. Add pecans and stir to coat. Cook, stirring often, until pecans are toasted, about 5 minutes. Transfer to prepared baking sheet. Let cool completely, about 30 minutes.
4. Top with pecans and serve.
5. Serve potatoes sprinkled with glazed pecans and flaky sea salt.

Make-Ahead and Storage Instructions

Prepare pecans and store in an airtight container at room temperature for up to 2 weeks. Up to 2 days in advance, slice sweet potatoes and prepare brown butter mixture; refrigerate in airtight containers.