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Baked Sweet Potatoes with Maple Shallot Butter!

This is a new addition to our menu this year.  We all love sweet potatotes, but I needed a different texture since I am also serving creamy mashed potatoes. I also selected this recipe because the compund butter sounded really tasty, AND how hard is it to bake a potato?!?!  Looking forward to your feedback onthis recipe.


For the butter

  • 3-1/2 oz. (7 T) unsalted butter, at room temperature
  • 2 medium shallots, peeled, halved, and thinly sliced crosswise 1/4 cup chopped pecans, toasted and cooled
  • 1 T maple syrup
  • 1 t 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 T 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 T 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 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 tip

The butter can be refrigerated for up to 1 week or frozen for up to 2 months.

Full Thanksgiving Menu

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