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Twice Baked Sweet Potatoes with Pecans

Twice Baked Sweet Potatoes with Pecans

  By BPT  

December 14, 2013

  • Yields: 8 Servings
Twice Baked Sweet Potatoes with Pecans

Directions

1Preheat oven to 375 F.

2Pierce sweet potatoes all over with a fork. Microwave on high for 15 minutes or until completely cooked through.

3Let rest 5 minutes or until cool enough to handle.

4Topping: 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.

5Split the potatoes in half lengthwise and scoop out some of the flesh inside.

6Arrange 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.

7Spoon 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.

source: BPT

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

00:00

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