Sweet potato recipe

°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
Preheat oven to 425 degrees F . It’s about (218 degrees Celsius).
Place a sweet potato between chopsticks to stabilize and guide the knife. Every half inch along the sweet potato, cut in all the way, or until the knife hits the chopsticks. (The chopsticks will help prevent the knife from slicing through the sweet potato.) Repeat with the two-dish potatoes.
Brush the potatoes with vegetable oil. Place in a small baking dish and season with salt and pepper to taste.
Bake the sweet potatoes for 30 to 40 minutes, or until tender.
Remove the sweet potatoes from the oven and increase the oven temperature to 230°C.
In a small bowl, mix together the melted butter, ground cinnamon, chopped walnuts, maple syrup, vanilla extract, and kosher salt. Stir to mix.
Pour the maple syrup mixture over and between the baked sweet potato slices, pushing the pecan pieces between each slice.
Return the stuffed sweet potatoes to the oven and bake an additional 8 to 10 minutes.
Remove the baked sweet potato from the oven and spoon any cooking liquid over it. Let them cool down a bit before serving.
How perfect are these sweet potatoes for fall? Not only are root vegetables about to be in season, but they also pair well with just about every dish we’ve begun to crave this time of year—and in turn, these maple pecan butter pairs perfectly with it.

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