Twice-Baked Sweet Potatoes

A brown sugar-and-pecan topping adds texture and flavor to smooth, twice-baked sweet potatoes.

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  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 9
  • servings 6
 

Ingredients

6
small dark-orange sweet potatoes (5 to 6 oz each)
2
tablespoons all-purpose flour
2
tablespoons packed brown sugar
2
tablespoons butter or margarine, softened
1/4
cup chopped pecans
2
tablespoons butter or margarine, softened
2
tablespoons half-and-half
1
teaspoon pumpkin pie spice
1/4
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Pierce each potato twice with point of sharp knife to vent steam. Place in single layer in microwave oven. Microwave on High 5 minutes. If potatoes are not cooked through, turn potatoes over and continue microwaving 1 minute at a time until softened. Remove any fully cooked potatoes from microwave while cooking remaining potatoes. Cool potatoes 10 minutes.
  • 2 Meanwhile, in small bowl, mix flour, brown sugar, 2 tablespoons butter and the pecans; set aside.
  • 3 Heat oven to 350°F. Cut off top 1/3 of each potato. Using spoon, scoop flesh into large bowl, being careful not to tear potato skins; discard potato tops. Add 2 tablespoons butter, half-and-half, pumpkin pie spice and salt to potatoes. Mash potato mixture with potato masher or beat with electric mixer on medium speed until creamy. Spoon potato mixture back into skins. Place filled potatoes in 13x9-inch pan. (Potatoes can be covered and refrigerated at this point up to 8 hours.)
  • 4 Sprinkle pecan mixture over tops of potatoes. Bake uncovered 30 to 35 minutes or until topping is brown and potatoes are hot. (If filled potatoes were refrigerated, remove from refrigerator 30 minutes before serving; top and bake as directed.)
  • 1 Pierce each potato twice with point of sharp knife to vent steam. Place in single layer in microwave oven. Microwave on High 5 minutes. If potatoes are not cooked through, turn potatoes over and continue microwaving 1 minute at a time until softened. Remove any fully cooked potatoes from microwave while cooking remaining potatoes. Cool potatoes 10 minutes.
  • 2 Meanwhile, in small bowl, mix flour, brown sugar, 2 tablespoons butter and the pecans; set aside.
  • 3 Heat oven to 350°F. Cut off top 1/3 of each potato. Using spoon, scoop flesh into large bowl, being careful not to tear potato skins; discard potato tops. Add 2 tablespoons butter, half-and-half, pumpkin pie spice and salt to potatoes. Mash potato mixture with potato masher or beat with electric mixer on medium speed until creamy. Spoon potato mixture back into skins. Place filled potatoes in 13x9-inch pan. (Potatoes can be covered and refrigerated at this point up to 8 hours.)
  • 4 Sprinkle pecan mixture over tops of potatoes. Bake uncovered 30 to 35 minutes or until topping is brown and potatoes are hot. (If filled potatoes were refrigerated, remove from refrigerator 30 minutes before serving; top and bake as directed.)

EXPERT TIPS

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Expert Tips

Prepare 2 1/4 pounds large sweet potatoes as directed, but bake mashed mixture topped with pecan mixture in a 2-quart casserole instead of filling the potato skins.

Make pecan topping ahead, and freeze in a freezer bag for up to 6 months.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
160mg
160%;
Total Carbohydrate
34g
34%
(Dietary Fiber
4g
4%
  Sugars
21g
21%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
340%;
Vitamin C
25%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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