I know there is always a lot of Turkey Talk this time of year, but I'm all about the sides. And each year, I try to reinvent some of our favorites while introducing new ones to our holiday's meal. These Sweet Potatoes with Pecan Maple Butter are perfect. Naturally sweet, these potatoes are a party on their own, but they become a star when topped with this luscious butter and some Malton salt and black pepper. Even better, these sweet potatoes take up little room in the oven, and the Maple Pecan Butter can be prepared now and frozen.
Ingredients for Sweet Potatoes with Maple Pecan Butter:
4 equal-sized sweet potatoes
olive oil
Maton salt or kosher salt
black pepper
* Feel free to make as many sweet potatoes as you want if serving them as part of a holiday meal. The smaller the potatoes, the better since there will be so many food choices. The butter recipe starts with a stick or 8 tablespoons of butter, and the recipe is easily doubled and is also delicious on rolls, waffles, and pancakes.
Time-Saving Tip: prepare the butter a few weeks in advance and freeze. Transfer the butter to the refrigerator the night before serving.
Let's see what we need.
We're ready to cook.
Clean and dry the potatoes. Place the potatoes on a parchment-lined sheet pan. Using a knife, pierce each sweet potato all over and then brush with oil.
Transfer the sweet potatoes to a preheated 425-degree oven. Bake and turn after 25 minutes and then bake an additional 25 more minutes or until tender. You might have to adjust the time depending on the size of the potatoes. Once cooked, slice each one, fluff, and top the potatoes with a fork and the butter.
They're ready! Sweet Potatoes with Maple Butter and totally delicious and so festive. And they also happen to make an awesome meatless lunch.
Enjoy!
Sweet Potatoes with Maple Pecan Butter:
4 equal-sized sweet potatoes
olive oil
Maton salt or kosher salt
black pepper
Clean and dry the potatoes. Place the potatoes on a parchment-lined sheet pan. Using a knife, pierce each sweet potato all over and then brush with oil.
Transfer the sweet potatoes to a preheated 425-degree oven. Bake and turn after 25 minutes and then bake an additional 25 more minutes or until tender. You might have to adjust the time depending on the size of the potatoes. Once cooked, slice each one, fluff, and top the potatoes with a fork and the butter.
* Feel free to make as many sweet potatoes as you want if serving them as part of a holiday meal. The smaller the potatoes, the better since there will be so many food choices. The butter recipe starts with a stick or 8 tablespoons of butter, and the recipe is easily doubled and is also delicious on rolls, waffles, and pancakes.
Time-Saving Tip: prepare the butter a few weeks in advance and freeze. Transfer the butter to the refrigerator the night before serving.