Saturday, March 3, 2012

Twice-Baked Sweet Potatoes

This is such a simple way to make sweet potatoes, and the end result is fantastic. These potatoes disappeared fast at Thanksgiving.

The original recipe came from Guy Fieri.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 1 hour 25 minutes
Printable Recipe


  • 4 sweet potatoes*
  • 5 tablespoons brown sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch cayenne pepper (optional)
  • 1/2 stick unsalted butter, softened
  • 1/2 cup chopped pecans

* Try to get 4 that are about the same size, and that sit up nicely and don't roll around

1. Preheat oven to 375 F.

2. Rinse potatoes under cold water. Place on a baking sheet and roast for about 1 hour and 15 minutes You may neeed more time if the potatoes are very large, less if they are small. Check the potatoes for doneness after 1 hour.

3. Let potatoes cool slightly. Cut off top 1/3rd of potatoes. Use a mellon baller or small spoon to scoop out the insides of the potatoes and place into a food processor or blender.

4. Add 2 tablespoons of the brown sugar and all of the cinnamon, nutmeg, cayenne pepper and butter to the food processor. Puree until smooth. Season with salt and pepper.

5. Spray baking sheet with non-stick spray. Scoop potato puree into potatoes.

6. In a small bowl, combine the remaining brown sugar and the nuts. Sprinkle over potatoes. Bake for 10 minutes. Turn oven to broil and broil for 1 minute to brown tops. Serve.

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