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
Prep:
25 min
Cook:
15 min

Yield:
8 Servings

Ingredients
Directions

1. Preheat oven to 375°F.

2. 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.

3. 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.

4. 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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