Twice Baked Sweet Potatoes with Pecans

"This is a great holiday side dish because the potatoes can be microwaved in just 15 minutes. Sweet potatoes are at their best when combined[ with something sweet. The thought was to take the flavors reminiscent of a cinnamon-infused pecan coffee cake topping and pair them with sweet potatoes for a change from the more traditional marshmallow topped casserole." -Alex Guarnaschelli]

Total Time:
40 min
25 min
15 min

8 Servings

  • 4 large sweet potatoes, about 3 lbs.
  • ½ cup melted unsalted butter, divided
  • 1 tsp. orange zest, packed
  • ¾ tsp. salt, divided
  • ¾ cup Fisher® Pecan Halves, coarsely chopped
  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup dark brown sugar
  • 1 tsp. ground cinnamon
  • ¼ tsp. kosher salt
  • Preheat oven to 375°F.

  • Pierce sweet potatoes all over with a fork. Microwave on HIGH for 15 minutes or until completely cooked through. Let rest 5 minutes or until cool enough to handle.

  • Topping: Meanwhile, combine the pecans, flour, sugars, cinnamon and ¼ tsp. salt. Stir to blend. Mix in ¼ cup butter. The topping should form sandy clumps. Refrigerate.

  • Split the potatoes in half lengthwise and scoop out some of the flesh inside. Arrange the sweet potato "halves" on a baking sheet. In a medium bowl, combine the sweet potato flesh with the remaining ¼ cup butter, orange zest and ½ tsp. salt. Spoon the filling back into each potato half and top with the topping on a baking tray. Place the tray in the center of the oven and bake until the topping browns, 15-20 minutes. Serve immediately.

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