Now you must admit, that is a gorgeous sweet potato. You can almost feel the beta carotene goodness jumping out at you! Instead of choosing to top with butter and brown sugar, I used these two wonderful products: Maple Balsamic Vinegar and Blood Orange Olive Oil . These are two wonderfully complimentary flavors. The toasted chopped pecans were the icing on the cake so to speak.
2 large sweet potatoes
2 t. Maple Balsamic Vinegar
2 t. Blood Orange Olive Oil
1/4 cup chopped pecans, toasted
Preheat oven to 400 degrees.
Place potatoes on a baking sheet and make several small slits with a knife to allow steam to escape while baking.
Bake potatoes for 30 minutes, turn over, and return to oven for another 30 minutes or so until cooked through.
In a small saucepan, over medium heat, add vinegar and olive oil and whisk to combine. Let simmer and reduce for about 5 minutes until it begins to thicken. Add a dash of salt.
While vinegar and olive oil are reducing, place pecans in a shallow skillet over low heat. Let the pecans gently warm, stirring frequently. When you smell the pecans, they're toasted!
Cut potatoes open, loosen pulp with a fork, and gently spoon half the reduction over one of the potatoes, topping with half of the pecans. Repeat with the other potato.