Popular
Latest From the Show
Pecan Thrice-Baked Sweet Potatoes
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
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
Yield
Serves: 4
Preparation
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.