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Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes with Crunchy Pecan Delight

Twice Baked Sweet Potatoes with Crunchy Pecan Delight offer a comforting and impressive dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 potatoes
Course: Snacks
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Opt for moist varieties like Jewel or Red Garnet.
  • 2 Eggs Helps bind the filling.
  • 2 tablespoons Butter Adds richness.
For the Filling
  • 1/2 cup Heavy Cream Infuses velvety smoothness.
  • 1/4 cup Brown Sugar Sweetens the dish.
  • 1 teaspoon Vanilla Extract Adds mild sweetness.
  • 1 teaspoon Cinnamon Provides warm flavor.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 teaspoon Ground Ginger Adds zesty warmth.
  • 1/4 teaspoon Ground Cloves Infuses rich spice note.
  • 1/4 teaspoon Ground Nutmeg Offers aromatic essence.
For the Topping
  • 1/2 cup All-Purpose Flour Creates a crunchy topping.
  • 1/4 cup Pecans Adds crunch and nutty flavor.
Optional Garnishes
  • 1 tablespoon Powdered Sugar Enhances presentation.
  • 2 tablespoons Fresh Parsley Adds color and freshness.

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • spatula
  • Spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Place the whole sweet potatoes on the prepared baking sheet and roast for about 1 hour until fork-tender.
  3. Allow sweet potatoes to cool for about 10 minutes, then slice lengthwise down the center, leaving the bottom intact.
  4. Scoop out the flesh into a mixing bowl, leaving about 1/4 inch in the skin.
  5. Mash the sweet potato flesh and mix with brown sugar, heavy cream, butter, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
  6. Spoon the mixture back into the sweet potato skins, heaping generously.
  7. In a separate bowl, mix all-purpose flour, melted butter, brown sugar, and chopped pecans until it resembles coarse crumbs.
  8. Sprinkle the pecan topping over the filled sweet potatoes and bake for an additional 25-30 minutes until golden brown.
  9. Let cool for a few moments, then add powdered sugar or parsley if desired and serve warm.

Nutrition

Serving: 1potatoCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 175mgSodium: 350mgPotassium: 550mgFiber: 6gSugar: 10gVitamin A: 16000IUVitamin C: 20mgCalcium: 80mgIron: 1.5mg

Notes

These twice baked sweet potatoes are great for holiday gatherings or family dinners.

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