+

Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes
Sign up to save this recipe to your profile Sign Up Now ›
4 servings Easy
Total: Active:
1 Rating 

Ingredients (10)

  • 4 medium sweet potatoes
  • 5 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper
  • 1/4 cup unsalted butter (1/2 stick)
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Vegetable oil
  • 1/2 cup chopped pecans
Try Amazon Fresh
Nutritional Information
  • Calories375
  • Fat23.78g
  • Saturated fat8.35g
  • Trans fat0.48g
  • Carbs40.04g
  • Fiber5.57g
  • Sugar17.16g
  • Protein3.51g
  • Cholesterol30.5mg
  • Sodium76.47mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

Instructions

  1. 1Heat the oven to 375°F and arrange a rack in the middle.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...