Wednesday, February 23, 2011
Baked Sweet Potatoes with Pecan-Brown Sugar Butter
Sweet potatoes are a great accompaniment to a weeknight meal. Just pop them in the oven and leave them alone, and after a while you've got a flavorful (and healthy) side dish. They're a nice change from regular potatoes and are also just plain pretty. I served mine with a compound butter with pecans and brown sugar.
Compound butters are so easy to make. Basically, it's just a fancy word for flavored butter. You can use fresh herbs, or spices (try mixing my BBQ Dry Rub in with some butter, and then topping a hot-off-the-grill steak with it!), or citrus flavors (great on fish and vegetables). Today I went the sweet route and used brown sugar.
By the way, I love how packed brown sugar stays in shapes. I would build a sand castle out of brown sugar.
Stir your compound butter well until the nuts, sugar, and spices are well mixed.
If you plan on freezing your butter, I recommend wrapping it in plastic wrap and also placing it in a Ziploc bag, just to keep out the freezer flavor.
Slap a big slab of your Pecan-Brown Sugar Butter onto your steaming hot sweet potato and dig in!
Recipe: Baked Sweet Potatoes with Pecan-Brown Sugar Butter
3 sweet potatoes
1 stick salted butter, room temperature
1/4 c. finely chopped pecans
2 tbsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
Preheat oven to 425F.
In a small bowl, combine butter, pecans, brown sugar, cinnamon, and ginger. Mix well. Spoon onto wax or parchment paper and shape into a log. Set aside.
Place sweet potatoes in preheated oven (do not prick skin). Let bake for at least an hour.
When potatoes are cooked through, slice the potato the long way and gently press the ends to reveal the inside of the potato. Top with compound butter, and enjoy.