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.


10 minutes


1 hour


4 to 6




Sweet Potatoes

  • 2-3 medium sweet potatoes, scrubbed (12-14 ounces 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 Butter
  • 2 Tablespoons maple syrup
  • ½ cup chopped pecans
  • ⅛ teaspoon ground cinnamon


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.

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