Ingredients
The following ingredients have 4 Servings
- 1 stick softened salted butter
- 1 teaspoon crushed red pepper
- 1 tablespoon maple syrup
- 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
Instruction
- For the butter, mix ingredients together in a bowl
- Place in fridge to set, about 30 minutes
- Heat oven to 425°F
- On a microwave-safe plate, microwave potatoes for 12 minutes or until a fork can penetrate easily into flesh
- Cool potatoes for 15 minutes
- Meanwhile… 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
