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Twice-Baked Sweet Potatoes

twice baked sweet potato on a plate
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Enjoy an easy, delicious side dish with these twice baked sweet potatoes. Perfect alongside ham, pork chops, steaks, or grilled chicken.

Ingredients

Scale
  • 4 large sweet potatoes
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • Dash nutmeg
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 4 tablespoons butter

For the Topping

  • 1/4 cup brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans

Instructions

  1. Heat the oven to 375 F and line a rimmed baking sheet with foil or parchment paper.
  2. Scrub the potatoes, pat dry, and pierce them in several places with a fork or small, sharp knife. Place the potatoes on the prepared baking pan and bake until tender, 1 hour to 1 hour and 20 minutes. The fork or knife should slide in with little resistance. sweet potatoes on a baking sheet
  3. Place the baked sweet potatoes on a rack and let cool slightly. When the potatoes are cool enough to handle, cut about 1/2 inch off the top and scoop out most of the flesh. sweet potato shells
  4. Put the sweet potato flesh in a medium bowl and add 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, the nutmeg, salt, pepper, and 4 tablespoons of butter; mash to combine. mashed sweet potato
  5. Spoon the mashed sweet potato mixture into the sweet potato shells.
  6. Combine the topping ingredients and sprinkle over the stuffed sweet potatoes. filled baked sweet potatoes with pecan topping
  7. Return the potatoes to the oven and bake for 15 to 20 minutes. Serve hot. a twice baked sweet potatoes plated

Find it online: https://classic-recipes.com/twice-baked-sweet-potatoes/