Roasted Sweet Potatoes with Pecan-Orange Topping The perfect mix of sweet and savory. 1 1/2 lbs. sweet potatoes, peeled and cut into 1-inch cubes (about 3 decent-sized potatoes) 2 large shallots, thinly sliced 3 TB. olive oil 1 tsp. KOSHER-STYLE FLAKE SALT 1/4 tsp. PENZEYS PEPPER 1 TB. brown sugar 1 TB. ALEPPO PEPPER 1/4 Cup pecans, toasted and coarsely chopped 2 tsp. freshly grated orange peel (or 1 scant tsp. MINCED ORANGE PEEL, rehydrated in 2 tsp. water) 2 TB. chopped fresh parsley 1/2 tsp. WHOLE CORIANDER, toasted and ground 1/2 TB. light brown sugar 1/2 tsp. KOSHER-STYLE FLAKE SALT

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