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.
- Serves: 4 persons
- 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
Step 1Gather the ingredients.
Step 2Heat 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 3Transfer 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 4Mash 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 5Use a spoon or piping bag to fill the potato shells with the sweet potato filling mixture.
Step 6In 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 7Sprinkle the topping mixture over the sweet potatoes.
Step 8Return the pan to the oven and bake for 15 to 20 minutes.