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 mcorrigan_13068055
Cushing, 63
on December 23, 2011
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These were OK, but a little too sweet for me. The one thing I would change is to add the pecans to the potato mixture and skip the brown sugar on top of the potatoe.
By 2bgurley
on December 10, 2011
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This is so yummy! Totally delicious and even satisfied my sweet tooth, I'm not big on super sweet and this was just right. Making it again for Christmas at the request of the family.
By audreyso
on November 26, 2011
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This recipe is delicious! This will be our new Thanksgiving standard. Wonderful flavor without being ooey-gooey sweet. Followed the ingredients exactly, but instead of filling the potato skins, put the filling into a baking dish. Easy & yummy!
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