Sweet Potato Twice Baked (Printable Version)
Silky sweet potatoes with brown sugar and pecans—just right for your next special meal.
# What You'll Need:
→ Fat and Crunch Topping
01 -
6 tablespoons butter, unsalted
02 -
1/2 cup pecans, chopped and coated with sugar
→ Spices and Sweeteners
03 -
1/8 teaspoon black pepper, coarse
04 -
1/2 teaspoon kosher salt
05 -
1/4 teaspoon nutmeg, ground
06 -
3/4 teaspoon ground cinnamon
07 -
1/2 cup brown sugar, packed, with some extra for sprinkling
→ Sweet Potato Base
08 -
5 medium-sized sweet potatoes, make sure they're close in shape
# Step-by-Step Guide:
01 -
Pop the filled sweet potatoes back in the oven and bake for around 15 to 18 minutes. The tops should be golden and just a little sticky when they're done.
02 -
Scoop the smooth mix back into 4 sweet potato shells you saved. Add a bit more brown sugar and pile on those sweet pecans for some crunch.
03 -
Toss the scooped sweet potato inside a food processor. Add in brown sugar, butter, cinnamon, nutmeg, salt, and black pepper. Blitz until it's just super creamy.
04 -
After baking, let the sweet potatoes cool off a bit so you can touch them. Slice the top third off lengthwise. Gently pull out the middle, leaving a quarter inch border. Keep 4 skins for filling; toss the fifth skin.
05 -
Use a fork to poke holes in every potato. Place them on your baking tray and bake for an hour to an hour and fifteen minutes. A fork should slide in easily when they're ready.
06 -
Turn your oven to 375°F (190°C). Scrub the sweet potatoes really well and pat them dry.
# Additional Notes:
01 -
Pick sweet potatoes that are all roughly the same so they bake at the same pace.