Jeff Mauro’s Pecan Praline Thrice-Baked Sweet Potatoes with Maple Chili Butter
Ingredients
For the Maple Chili Butter:
- 1 stick softened salted butter
- 1 teaspoon crushed red pepper
- 1 tablespoon maple syrup
For the Sweet Potatoes:
- 2 medium sweet potatoes, scrubbed and pricked with a fork 4 times
- 3 tablespoons butter
- 2 tablespoons light brown sugar
- ½ teaspoon cinnamon
- 1/8 teaspoon ground ginger
- ½ teaspoon chili powder
- 1 cup pecans, chopped
- 1 egg, whisked
- Salt and pepper
Preparation
For the butter, mix ingredients together in a bowl. Place in fridge to set, about 30 minutes.
Heat oven to 425°F.
Heat butter until foam subsides. Add in brown sugar, cinnamon, ginger, chili powder and pecans, and cook over medium heat, stirring frequently, until lightly toasted, about 3 minutes. Set aside to cool.
Once potatoes are cooled, halve horizontally and gently scoop out flesh and set aside. Place potato skins on a wire-rack lined sheet pan and bake, skin-side up, until slightly crispy, 10-12 minutes. Set aside.
Mix potato flesh until uniform and smooth, add in egg and lightly season,
Divide potato mixture into potato skin shells, top with a generous quantity of the pecan topping. Bake for 15-20 minutes or until topping is golden brown. Top with cold maple chili butter.