INGREDIENTS :
°2 medium sized sweet potatoes
°1 tablespoon vegetable oil
°Salt and black pepper to taste
°2 tablespoons of melted butter
°1 teaspoon ground cinnamon
°Half a cup of chopped American walnuts
°A quarter cup of maple syrup
°Half a teaspoon of pure vanilla extract
°1/2 teaspoon kosher salt
DIRECTIONS :
Preheat oven to 425 degrees F . It’s about (218 degrees Celsius).
Secure a sweet potato between chopsticks to steady and guide the knife. Make incisions every half inch along the sweet potato, cutting through or until the knife meets the chopsticks (which prevent slicing through the sweet potato). Repeat this process for the two sweet potatoes.
Apply vegetable oil to the potatoes, place them in a small baking dish, and season with salt and pepper to your liking.
Bake the sweet potatoes for 30 to 40 minutes or until they reach a tender consistency.
Take the sweet potatoes out of the oven and raise the oven temperature to 230°C.
Combine melted butter, ground cinnamon, chopped walnuts, maple syrup, vanilla extract, and kosher salt in a small bowl. Mix well.
Drizzle the maple syrup mixture over and between the baked sweet potato slices, ensuring pecan pieces are inserted between each slice.
Return the stuffed sweet potatoes to the oven and bake for an additional 8 to 10 minutes.
After baking, spoon any cooking liquid over the sweet potatoes.
These sweet potatoes are ideal for fall, aligning perfectly with the upcoming root vegetable season. Their versatility complements the array of dishes we crave during this time of year, and the maple pecan butter serves as an excellent accompaniment.
Enjoy!!