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Twice Baked Sweet Potatoes with Pecans |
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
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