My Recipe Box

Baked Sweet Potatoes with Maple-Pecan-Shallot Butter


Serves four

  • To learn more, read:
    Velvety Sweet Potatoes
  • by from Fine Cooking
    Issue 81

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

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 (kcal): 8, Fat Calories (g): 70, Saturated Fat (g): 4, Protein (g): 5, Monounsaturated Fat (g): 2.5, Carbohydrates (mg): 66, Polyunsaturated Fat (mg): 1, Sodium (g): 40, Cholesterol (g): 15, Fiber (g): 9,

Photo: Scott Phillips

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

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

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

This is a fabulous topping for sweet potatoes. I followed the recipe exactly, using fresh thyme from the herb garden. Even friends who don't care for sweet potatoes like them with this yummy topping.

Wow. 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.

Easy and delicious. I loved the savory flavor the shallots added to an otherwise sweet dish.

Absolutely amazing!

I 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.

Excellent and simple. I will make this for Thanksgiving without a doubt.

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