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Baked Sweet Potatoes with Maple-Pecan-Shallot Butter

I made these as a side to my Canadian Thanksgiving dinner and it was absolutely amazing. I didn’t have shallots so I sprinkled in some onion powder instead. I have a feeling it would be out of this world with the fresh shallots. I inhaled this so quickly you’d swear I hadn’t eaten in a month! lol Needless to say, this is now my go-to sweet potato dish for special occasions!

To toast the nuts you can use three methods. Fine Cooking shows you how in this link:

http://www.finecooking.com/item/30492/3-ways-to-toast-pine-nuts

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Baked Sweet Potatoes with Maple-Pecan-Shallot Butter

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;

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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

One response »

  1. Pingback: 300th post! Best of the Best Recipes | Heather's Homemade

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