Baked Sweet Potatoes with Maple-Pecan-Shallot Butter

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Serves four

To learn more, read:
Velvety Sweet Potatoes
by Ruth Lively
from Fine Cooking
Issue 81
Last Edit Date: 6/3/2011 10:19:33 AM

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

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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

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.

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

Photo: Scott Phillips

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by TheHandThatRocksTheLadle, 12/31/2012Wow. Served as a side at Thanksgiving and everyone loved these. As easy side for during the week too and you can always switch up the nuts and/or herbs (think walnuts and rosemary) to match what you have on hand with delicious results.

by nhernandez15, 11/17/2011Easy and delicious. I loved the savory flavor the shallots added to an otherwise sweet dish.

by FloridaChef, 11/23/2010Absolutely amazing!

by chocolatepie4vr, 11/22/2010I have made this for our Thanksgiving feast two years in a row. Love it. Easy to make. Keeps well in fridge. Easy to make ahead. Make extra to send home with the leftovers.

by sewapel, 1/19/2009

by aislinn, 11/17/2008Excellent and simple. I will make this for Thanksgiving without a doubt.