Roasted Sweet Potatoes with Maple Pecan Butter

Sweet Potatoes

• 1

  Preheat the oven to 400ºF. Line a sheet pan with parchment paper.

• 2

  Place the potatoes on the prepared sheet pan and cut a few slits in each potato to allow steam to escape. Bake the potatoes for 50 minutes to 1 hour, until very tender when tested with a skewer. Set aside for 10 minutes, until cool enough to handle.

• 3

  Meanwhile, melt 1 ½ tablespoons of butter in a small skillet over medium heat. Add the red onion and sauté for 4 to 5 minutes, until tender. Add the thyme and cook for 1 minute. Set aside.

• 4

  Cut the potatoes in half lengthwise and carefully scoop out some of the sweet potato into a medium bowl, leaving a ½-inch-thick shell of sweet potato. Sprinkle the potato shells with salt and pepper.

• 5

  Add the egg, red onion, salt, and pepper to potato in medium bowl and stir until combined. Spoon the mixture into the sweet potato shells.

• 6

  Return sweet potatoes to the oven and bake for 15 minutes.

Maple Pecan Butter

• 7

  Melt 4 Tablespoons of butter with maple syrup. Add pecans and cook for 5 minutes.

• 8

  Remove potatoes from oven and pour Maple Pecan Butter onto the stuffed potatoes. Serve hot.