Nutritional Analysis per serving (4 servings)Powered by
In this holiday classic adapted from Food Network’s Guy Fieri, sweet potatoes are baked and scooped, sweetened and seasoned with cinnamon, nutmeg, and cayenne, then restuffed and baked under a brown sugar and pecan topping.
Adapted from Guy Fieri
1Heat the oven to 375°F and arrange a rack in the middle.
2Arrange the scrubbed but unpeeled sweet potatoes on a rimmed baking sheet and bake until soft, about 1 hour. Remove from the oven and cool them long enough so you can handle them, about 20 minutes.
3Cut off the top third, lengthwise, of the sweet potatoes. Using a soup spoon, scoop out most of the flesh from the skins, making sure to leave enough so that the sweet potatoes hold their shape. Add the scooped flesh to the bowl of a food processor.
4To the food processor, add 2 tablespoons of the brown sugar, the cinnamon, nutmeg, cayenne pepper, and butter. Process until the ingredients are completely combined and the purée is smooth. Season with salt and pepper. Smear a baking sheet with a little vegetable oil. Set the potato skin bases upright on the tray and fill with the sweet potato mixture.
5In a small bowl, combine the remaining 3 tablespoons of brown sugar with the pecans. Sprinkle the top of each stuffed sweet potato with the sugar-pecan mixture. Bake for 10 minutes. To give the potatoes extra color, brown them under the broiler, about 1 minute. Serve immediately.
Sweet potatoes are absolutely marvelous—they’re incredibly versatile, naturally sweet, loaded with nutrients and fiber, and low in calories. Really, what’s not to love? Here, they're simply sliced and cooked to make the perfect crust for a quiche.
Sweet Potato Casserole
This is not your mother's sweet potato casserole (and that's a good thing). This version is only lightly sweetened, tender rather than gloppy or mushy, and accented with a hint of ginger. It's still topped with browned, gooey marshmallows, though, because some traditions are worth sticking to.