- 4 (about 2 lb) orange flesh sweet potatoes
- 5 Tbsp butter
- 2 Tbsp fresh rosemary leaves plus more, for garnish
- 1/4 cup maple syrup
- 1/2 tsp ground cinnamon
- 1 1/4 tsp salt, divided
- 5 dashes Honest John Black Walnut Bitters
- 1/4 tsp fresh orange zest
- Freshly ground black pepper
- 1/4 cup toasted pecans, chopped
Preheat oven to 375°. Line a baking sheet with parchment paper. Peel potatoes and cut into 1/4” thick rounds and set aside.
In a small saucepan over medium-high heat, melt butter. Add rosemary and cook, stirring often, until butter is browned, about 6 minutes. Remove from heat. Add syrup, cinnamon, 1/4 teaspoon salt, black walnut bitters, and orange zest and stir until smooth.
On prepared sheet, stack 3-4 sweet potato rounds to make 16 rounds. Drizzle 2 teaspoons herbed brown butter mixture over each stack of sweet potato slices.
Cover sweet potatoes with aluminum foil and bake until sweet potatoes are tender when pierced with a paring knife, 25-30 minutes. Remove pan from oven and discard foil.
Using a small offset spatula or a spoon, transfer potato stacks from pan to a serving platter. Sprinkle with pecans and black pepper. Garnish with rosemary.