Twice Baked Sweet Potatoes {with Brown Sugar & Pecans}

Twice Baked Sweet Potatoes {with Brown Sugar & Pecans}

Don’t reserve the special flavors of sweet potatoes with brown sugar & pecans for the holidays.  Here’s a quick & easy way to enjoy this holiday favorite all year long.

Simply follow this Perfectly Baked Potatoes guideline, then allow them to cool slightly.  Slice them in half and scoop out the middles.  Mash the sweet potato with butter, salt, pepper and a dash of cinnamon then return to the skins.

Combine the topping ingredients then crumble over the top of each potato half.  Return them to the oven for 30 minutes until the topping is nice and golden brown and bubbly.

These Twice Baked Sweet Potatoes with Brown Sugar & Pecans will remind you of your favorite sweet potato casserole.  I would be happy with these for lunch or dessert.

Twice Baked Sweet Potatoes {with Brown Sugar & Pecans}

Libby with Lemony Thyme

Print Recipe Pin Recipe

Cook Time 1 hour hr

Total Time 1 hour hr

Servings 4

Ingredients

  

• 2 small – medium sweet potatoes baked until fork tender
• 1 tsp. butter
• salt & pepper to taste
• pinch of cinnamon

For brown sugar & pecan topping…

• 1 1/2 Tbl. butter melted
• 2 Tbl. brown sugar
• 2 Tbl. flour
• 1/2 cup chopped pecans

Instructions

 

• Preheat oven to 350 degrees. Bake sweet potatoes until fork tender, about 30 minutes. Remove from oven and allow to cool slightly.
• 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.
• Divide potatoes evenly between the skins and place in a shallow baking pan.

For brown sugar & pecan topping…

• 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.
• Bake uncovered for 30 minutes.

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