Ingredients:

4 large sweet potatoes, about 3 pounds 

1/2 cup melted unsalted butter, divided 

1 teaspoon orange zest, packed 

3/4 teaspoon salt, divided 

3/4 cup Fisher Pecan Halves, coarsely chopped 

1/2 cup all-purpose flour 

1/4 cup granulated sugar 

1/4 cup dark brown sugar 

1 teaspoon ground cinnamon 

1/4 teaspoon kosher salt

 

Directions:

Preheat oven to 375 F. Pierce sweet potatoes all over with a fork. Microwave on high for 15 minutes or until completely cooked through. Let rest 5 minutes or until cool enough to handle.

 

Topping: Meanwhile, combine the pecans, flour, sugars, cinnamon and 1/4 teaspoon salt. Stir to blend. Mix in 1/4 cup butter. The topping should form sandy clumps. Refrigerate.

 

Split the potatoes in half lengthwise and scoop out some of the flesh inside. Arrange the sweet potato “halves” on a baking sheet. In a medium bowl, combine the sweet potato flesh with the remaining 1/4 cup butter, orange zest and 1/2 teaspoon salt. Spoon the filling back into each potato half and top with the topping on a baking tray. Place the tray in the center of the oven and bake until the topping browns, 15 to 20 minutes.

 

Prep Time: 25 minutes 

Cook Time: 15 minutes 

Yield: 8 servings

 

(BPT)