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Recipe

Baked Sweet Potatoes with Maple-Pecan-Shallot Butter

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Scott Phillips

Servings: four

A generous knob of this mildly sweet butter turns a simple baked potato into a special side.

Ingredients

For the butter:

  • 3-1/2 oz. (7 Tbs.) unsalted butter, at room temperature
  • 2 medium shallots, peeled, halved, and thinly sliced crosswise
  • 1/4 cup chopped pecans, toasted and cooled
  • 1 Tbs. maple syrup
  • 1 tsp. chopped fresh thyme leaves
  • Kosher salt

For the potatoes

  • 4 medium sweet potatoes of similar size (10 to 12 oz. each), scrubbed and patted dry

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 350
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 15
      Sodium (mg): 40
      Carbohydrates (g): 66
      Fiber (g): 9
      Protein (g): 5

Preparation

Make the butter:

  • Melt 1 Tbs. of the butter in a medium nonstick skillet over medium-low heat. Add the shallots and cook until well browned and slightly crisp, about 6 minutes. Set them aside to cool.
  • In a small bowl, combine the remaining 6 Tbs. butter with the shallots, pecans, maple syrup, thyme, and 1/8 tsp. salt. Blend together with a spoon or fork until the ingredients are evenly incorporated. Set aside for at least 1 hour at room temperature. (If not using within a few hours, cover and refrigerate. Bring the butter to room temperature before using.)

Bake the potatoes:

  • Position a rack in the center of the oven and heat the oven to 425ºF. Lay the potatoes on a foil-lined rimmed baking sheet and bake until the flesh is very tender when pierced with a fork, 50 minutes to 1 hour.
  • To serve, make a cut along the top of each potato, push on the ends to pry it partially open, and fluff the flesh with a fork. Place a dollop of the maple-pecan-shallot butter inside each potato and pass extra butter at the table, if desired.

Make Ahead Tips

The butter can be refrigerated for up to 1 week or frozen for up to 2 months.

Reviews

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Reviews

  • steveftc | 12/01/2014

    Loved this! I don't think I ever want to eat a sweet potato any other way.

  • slim1one | 10/17/2013

    Thank you for the amazing Thanksgiving recipes for your Canadian fans!

  • Kikiak | 10/14/2013

    I just made the butter and it's so good you're going to want to eat it with a spoon!

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