Twice-Baked Sweet Potatoes Recipe

1. 1

   Heat the oven to 375 degrees F and arrange a rack in the middle.

2. 2

   Arrange the scrubbed but unpeeled sweet potatoes on a rimmed baking sheet and bake until soft, about 1 hour.

3. 3

   Remove from the oven and cool them long enough so you can handle them, about 20 minutes.

4. 4

   Cut off the top third, lengthwise, of the sweet potatoes.

5. 5

   Using a soup spoon, scoop out most of the flesh from the skins, making sure to leave enough so that the sweet potatoes hold their shape.

6. 6

   Add the scooped flesh to the bowl of a food processor.

7. 7

   To the food processor, add 2 tablespoons of the brown sugar, the cinnamon, nutmeg, cayenne pepper, and butter.

8. 8

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

9. 9

   Season with salt and pepper.

10. 10

    Smear a baking sheet with a little vegetable oil.

11. 11

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

12. 12

    In a small bowl, combine the remaining 3 tablespoons of brown sugar with the pecans.

13. 13

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

14. 14

    Bake for 10 minutes.

15. 15

    To give the potatoes extra color, brown them under the broiler, about 1 minute.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.