Monday, September 18, 2006

Maple Pecan Shallot Butter on Sweet Potatoes

Mmmmmmm. Butter. Not much else I should say...

8 tablespoons unsalted butter, at room temperature
2 shallots, peeled and minced
1/4 cup pecans, chopped & toasted
3 tablespoons maple syrup
1 teaspoon kosher salt
2 teaspoon thyme

Melt 1 tablespoon of the butter in a medium nonstick skillet over medium low heat. Add the shallots and cook until well browned and slightly crips, about 8 minutes. Set them aside to cool.

In a small bowl, combine the remaning butter with the shallots, pecans (I toasted mine for about 2 minutes), syrup, thyme, and salt. Blend together with a spoon or fork until the ingredients are evenly incorporated. Set aside for at least 1 hour at room temperature. If you are not going to use this within a few hours, cover and refrigerate.

3 sweet potatoes

Preheat oven to 425. Lay the potatoes on a foil lined rimmed baking sheet and bake until flesh is very tender when pierced with a fork, about 50 minutes to 1 hour.


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