Baked White Sweet Potato 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

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

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