Twice Baked Sweet Potatoes
Twice-baked sweet potatoes are a great way to make single-serve sweet potato casseroles. Prep is a breeze, and the results will delight your family.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4large sweet potatoes (or about … pounds)
- ½cup brown sugar (divided use)
- 1teaspoon ground cinnamon (divided use)
- ⅛teaspoon nutmeg
- ½teaspoon kosher salt
- ⅛teaspoon ground black pepper
- 5tablespoons butter (divided)
- ¼cup finely chopped pecans
Instructions
Step 1
Gather the ingredients.Step 2
Heat the oven to 375 F. Scrub the potatoes and pat dry. Pierce the sweet potatoes in several places with a fork or skewer. Arrange them on a lightly greased or lined baking pan and bake for about 1 hour to 1 hour and 20 minutes, or until they are very tender.Step 3
Transfer the pan with the baked sweet potatoes to a rack to cool slightly. When the potatoes are cool enough to handle, cut about 1/2-inch off the top of each potato. Scoop most of the flesh into a bowl, leaving about 1/4-inch around the sides of the shells.Step 4
Mash the sweet potato flesh with a potato masher or purée in a food processor. Add 1/4 cup brown sugar, 3/4 teaspoon cinnamon, nutmeg, salt, pepper, and 4 tablespoons of the butter. Mix well.Step 5
Use a spoon or piping bag to fill the potato shells with the sweet potato filling mixture.Step 6
In a small bowl, combine the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and the pecans. Melt the remaining tablespoon of butter and add it to the brown sugar pecan mixture. Mix until well blended.Step 7
Sprinkle the topping mixture over the sweet potatoes.Step 8
Return the pan to the oven and bake for 15 to 20 minutes.Step 9
Enjoy!