
Side Dishes
Roasted Sweet Potatoes with Maple Pecan Butter
The flavors of the season come together for an easy and colorful side. This dish takes just minutes to prep, and is hands-off the rest of the time.

Prep
10 minutes
Cook
1 hour
Servings
4-6
Sweet Potatoes
- 2-3 medium sweet potatoes, scrubbed (12 to 14 oz each)
- 1 ½ Tablespoons unsalted butter
- ½ cup minced red onion
- 1 teaspoon minced fresh thyme leaves
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 egg, lightly beaten
Maple Pecan Butter
- 4 Tablespoons Challenge Dairy Butter
- 2 Tablespoons maple syrup
- ½ cup chopped pecans
- ⅛ teaspoon ground cinnamon
Sweet Potatoes
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1Preheat the oven to 400ºF. Line a sheet pan with parchment paper.
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2Place 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.
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3Meanwhile, 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.
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4Cut 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.
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5Add the egg, red onion, salt, and pepper to potato in medium bowl and stir until combined. Spoon the mixture into the sweet potato shells.
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6Return sweet potatoes to the oven and bake for 15 minutes.
Maple Pecan Butter
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1Melt 4 Tablespoons of butter with maple syrup. Add pecans and cook for 5 minutes.
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2Remove potatoes from oven and pour Maple Pecan Butter onto the stuffed potatoes. Serve hot.