Photo: Twice-Baked Sweet Potatoes Recipe
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
Directions
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.
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By SimplySpring
on December 01, 2012
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I used maple syrup instead of the brown sugar. Forgot the cayenne. Husband loved it. It was good for me,too.
By karlakadow_9356796
Crestline, CA
on November 25, 2012
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I made these for Thanksgiving dinner and they were awesome! Very easy and tasty!!
By BAHenby
Gurnee, IL
on October 17, 2012
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Holy Crap! Not only was this the easiest dish to make it tasted fantastic! Next time I will add a little more of the cayenne pepper though. I added a slice of Alton Brown's Praline Bacon to the top of the sweet potato. This recipe is available through this website. Do not wait to make this side dish for the holidays!
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