Baked Sweet Potatoes with Maple-Pecan-Shallot Butter

Baked Sweet Potatoes with Maple-Pecan-Shallot Butter
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 3-½ oz. (7 Tbs.) unsalted butter, at room temperature
  • 1 tsp. chopped fresh thyme leaves
  • 4 medium sweet potatoes of similar size (10 to 12 oz. each), scrubbed and patted dry
  • 2 medium shallots, peeled, halved, and thinly sliced crosswise
  • 1 Tbs. maple syrup
  • ¼ cup chopped pecans, toasted and cooled

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. ...

View full recipe at Fine Cooking

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