Wednesday, May 6, 2009

Baked Sweet Potatoes with Maple-Pecan-Shallot Butter

Printable Version

7 TB of unsalted butter, room temperature
2 medium shallots, peeled, halved, and thinly sliced
1/4 cup chopped pecans, toasted
1 TB maple syrup
1 tsp chopped fresh thyme
Kosher salt
4 medium sweet potatoes

Melt 1TB of 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 aside to cool.

In a small bowl, combine the remaining 6TBs butter with the shallots, pecans, maple syrup, thyme, and 1/8 tsp of salt. Blend till evenly incorporated. Set aside for at least 1 hr at room temperature. Cover and refrigerate if not using with a few hours. Bring butter to room temperature before serving.

The butter may be refrigerated for 1 week or frozen for up to 2 months.

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