Baked Sweet Potatoes with Maple- Pecan-Shallot Butter


Interesting sweet topping but not overpowering. Butter can be made and refrigerated for up to 1 week or frozen for up to 2 months. Great served with roasted pork or chicken.  This recipe serves


  • BUTTER Butter, without salt
  • 3½ oz unsalted butter, at room temperature Butter, without salt
  • 2 medium shallots, peeled halved, and thinly sliced crosswise
  • 1/3 cup chopped pecans, chopped and toasted and cooled Nuts, pecans
  • 1 tbsp maple syrup Syrups, maple
  • 1½ tsp chopped fresh thyme leaves Spices, thyme, ground
  • kosher salt Salt, kosher
  • POTATOES Potatoes, raw, flesh and skin
  • 4 medium sweet potatoes of similar size, scrubbed and patted dry


Step 1

Toast pecans and cool completely BUTTER: Melt 1 tbsp butter in a medium non skillet over medium low heat . Add shallots and cook until well browned and slightly crisp, about 6 minutes. Set them aside to cool. In a small bowl, combine, combine the remaining 6 tbsp. butter with shallots. pecans, maple syrup, thyme and 1/8 tsp salt. Blend together with a spoon until all ingredients are blended. It will be chunky but mix the maple syrup well into the butter. cool at room temperature for an hour at least. If using that day but over 2 hours from prepareation, chill covered in the refigerator but bring to room temperature before using. Bake potatoes at 425F until tender, about 50 minutes to 1 hour. Serve: make a cut along the top of each potato, push to open top and slightly fluff flesh with a fork. Place a dollop of prepared butter inside each potato. Serve any extra butter separately


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