Baked Sweet Potatoes With Maple-Pecan-Shallot Butter

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Fine Cooking


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3-1/2 oz. (7 Tbs.) unsalted butter, at room temperature

1/4 cup chopped pecans, toasted and cooled

2 medium shallots, peeled, halved, and thinly sliced crosswise

1 Tbs. maple syrup

4 medium sweet potatoes of similar size (10 to 12 oz. each), scrubbed and patted dry

Kosher salt

1 tsp. chopped fresh thyme leaves

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