The countdown begins. Thanksgiving is closing in. Have you planned your holiday menu yet? These sweet potatoes are simple to make yet impressive.
Whip up the maple butter and toast the pecans ahead of time. On that busy Thanksgiving day, just bake up the sweet potatoes. I don’t know about you, but my Thanksgiving mornings are crazy full of preparations (will I ever get to watch that parade with the kids?), so an easy side dish is right up my alley.
Quite frankly I recommend you make lots of extra maple butter so you can put it on pancakes, toast, a spoon….
When toasting any nuts, it will seem like it is taking a long time for anything to happen. You may be tricked into thinking you have time to check your email or switch the laundry over. Do Not! The pecans will turn from golden brown to black in seconds. And you will be sad, because pecans are expensive! Perhaps, privately, you may eat the burnt pecans, but you certainly don’t want to serve them to guests.
Baked Sweet Potatoes with Whipped Maple Butter and Toasted Pecans
Ingredients
- 8 Sweet Potatoes
- 1/2 Cup (4oz) Butter, Softened
- 2 Tbsp. Pure Maple Syrup
- 1/2 Cup Pecans, Chopped
Instructions
Whip together the butter and maple syrup for about 1 minute with beaters, until the butter is light and fuluffy.
Toast the pecans in an ungreased saute pan over medium low heat for approximately 5 minutes or until the nuts are lightly browned.
Be careful they will burn easily! Bake sweet potatoes at 400 degrees for 45-60 minutes or until easily pierced with a knife.
Serve potatoes with butter and pecans on the side.
