Twice-Baked Sweet Potatoes

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Lightly scrub the sweet potatoes under cold running water.

3. 3

   Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes.

4. 4

   Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise.

5. 5

   Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.

6. 6

   Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor.

7. 7

   Process until the ingredients are completely combined and the puree is smooth.

8. 8

   Season with salt and pepper.

9. 9

   Drizzle a roasting tray with a little oil.

10. 10

    Set the potato skin bases upright on the tray and fill with the mixture.

11. 11

    Combine the remaining 3 tablespoons sugar and pecans in a small bowl.

12. 12

    Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping.

13. 13

    Bake 10 minutes.

14. 14

    Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.