Twice Baked Sweet Potatoes {with Brown Sugar & Pecans}
Cook time
Total time
Serves: 4
  • 2 small - medium sweet potatoes, baked until fork tender
  • 1 tsp. butter
  • salt & pepper to taste
  • pinch of cinnamon
For brown sugar & pecan topping...
  • 1½ Tbl. butter, melted
  • 2 Tbl. brown sugar
  • 2 Tbl. flour
  • ½ cup chopped pecans
  1. Preheat oven to 350 degrees. Bake sweet potatoes until fork tender, about 30 minutes. Remove from oven and allow to cool slightly.
  2. Scoop out centers into a small bowl, leaving a little sweet potato around edges to help skins keep their shape. Mash potato with a teaspoon of butter, then season with salt, pepper and a pinch of nutmeg or cinnamon.
  3. Divide potatoes evenly between the skins and place in a shallow baking pan.
For brown sugar & pecan topping...
  1. Combine flour, brown sugar, and chopped pecans in a small bowl. Drizzle with melted butter. Mixture should be crumbly, not soupy. Divide topping over four potatoes.
  2. Bake uncovered for 30 minutes.
Recipe by Lemony Thyme at