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

• 1
  Melt 4 Tablespoons of butter with maple syrup. Add pecans and cook for 5 minutes.
• 2
  Remove potatoes from oven and pour Maple Pecan Butter onto the stuffed potatoes. Serve hot.