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 min | Cook: 1 hr | Yield: 4 to 6 servings

Ingredients

Sweet Potatoes

• 2 to 3 medium sweet potatoes, scrubbed (12 to 14 ounces each)
• 1 1/2 tablespoons unsalted butter
• 1/2 cup minced red onion
• 1 teaspoon minced fresh thyme leaves
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg, lightly beaten

Maple Pecan Butter

• 4 tablespoons Challenge Dairy Butter
• 2 tablespoons maple syrup
• 1/2 cup chopped pecans
• 1/8 teaspoon ground cinnamon

Instructions

1. Heat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Sweet Potatoes

1. 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.
2. Meanwhile, melt 1 1/2 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.
3. Cut the potatoes in half lengthwise and carefully scoop out some of the sweet potato into a medium bowl, leaving a 1/2 inch thick shell of sweet potato. Sprinkle the potato shells with salt and pepper.
4. 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.
5. 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.

Attribution

Recipe and photo used with permission from: Challenge Dairy