Baked Sweet Potatoes with Maple-Pecan-Shallot 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
- 4 medium sweet potatoes of similar size (10 to 12 oz. each), scrubbed and patted dry
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Pecans, toasted and cooled (1/4 cup)
- Shallots, medium (2)
- Sweet potatoes of similar size, medium (4)
- Thyme, fresh leaves (1 tsp.)
- Cooking & Baking
- Kosher salt (1)
- Maple syrup (1 Tbs.)
- Dairy
- Butter, unsalted (3 1/2 oz.)
Preparation
Read recipe preparation on finecooking.com
Social Stats
47.2Rating
1-100
1-100
3Tweets
104Facebook
Shares
Shares
227StumbleUpon
Views
Views
44PinterestPins
Recipe Stats
Published November 1, 2006 (6 years ago).
7 people saved this recipe.
