Twice Baked Sweet Potatoes (Print Version)
# Ingredients:
→ Sweet Potato Base
01 -
5 medium sweet potatoes, similar oval shape
→ Spices and Sweeteners
02 -
1/2 cup packed brown sugar, plus extra for topping
03 -
3/4 teaspoon ground cinnamon
04 -
1/4 teaspoon ground nutmeg
05 -
1/2 teaspoon kosher salt
06 -
1/8 teaspoon coarse ground black pepper
→ Fat and Crunch Topping
07 -
6 tablespoons unsalted butter
08 -
1/2 cup chopped sugared pecans
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Wash, scrub, and dry the sweet potatoes thoroughly.
02 -
Pierce each sweet potato several times with a fork. Place on a baking sheet and bake for 60 to 75 minutes until tender when tested with a fork.
03 -
Once cool enough to handle, cut the top third off each sweet potato lengthwise. Carefully scoop out the flesh, leaving a 0.5 cm (1/4 inch) wall. Reserve 4 shells and discard the fifth shell.
04 -
Place the sweet potato flesh into a food processor with brown sugar, cinnamon, nutmeg, salt, black pepper, and butter. Blend until the mixture is completely smooth.
05 -
Spoon the blended filling evenly back into the 4 reserved sweet potato shells. Sprinkle each with additional brown sugar and chopped sugared pecans.
06 -
Return the filled sweet potatoes to the oven and bake for 15 to 18 minutes until the tops are set and lightly caramelized.
# Notes:
01 -
For even baking, choose sweet potatoes of similar size and shape.