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Twice Baked Sweet Potatoes {with Brown Sugar & Pecans}

Libby with Lemony Thyme
Print Recipe Pin Recipe
Cook Time 1 hour
Total Time 1 hour
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.