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