Sweet Potatoes with Maple Pecan Butter

1. **Preheat oven**: Preheat to 425°F (218°C).

2. **Prep the sweet potatoes**: 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 other sweet potato.

3. **Season and bake**: Brush the potatoes with vegetable oil. Place in a small baking dish and season with salt and pepper to taste. Bake for 30 to 40 minutes, or until tender.

4. **Prepare the topping**: Remove the sweet potatoes from the oven and increase the oven temperature to 450°F (230°C). In a small bowl, mix together the melted butter, ground cinnamon, chopped walnuts, maple syrup, vanilla extract, and kosher salt. Stir to combine.

5. **Add the topping**: Pour the maple syrup mixture over and between the baked sweet potato slices, pushing the walnut pieces between each slice. Return the sweet potatoes to the oven and bake an additional 8 to 10 minutes.

6. **Finish and serve**: Remove the baked sweet potatoes from the oven and spoon any cooking liquid over them. Let them cool down a bit before serving.