Twice baked Sweet Potato
By á-7704
Ingredients
- 4 medium-size sweet potatoes
- 5 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch cayenne pepper
- 1/2 stick unsalted butter
- Vegetable oil, for greasing roasting tray
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped pecans
Details
Servings 4
Preparation time 20mins
Cooking time 105mins
Adapted from foodnetwork.com
Preparation
Step 1
Preheat the oven to 375 degrees F.
Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.
You'll also love
- Spinach-Stuffed Shells Alfredo 0/5 (0 Votes)
- Michael Symon's White Bean and... 0/5 (0 Votes)
- Easy Cheesy Zucchini Bake 0/5 (0 Votes)
- Joe's Reunion Potatoes 0/5 (0 Votes)
- Crock Pot Pork Tenderloin with... 0/5 (0 Votes)
- Sweet Potato Crowns 4/5 (1 Votes)
Review this recipe