Description
A delicious combination of pecan pie flavors and twice-baked sweet potatoes for a unique side dish.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup butter, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork.
- Bake sweet potatoes for 45 minutes or until tender.
- Allow sweet potatoes to cool slightly, then cut them in half and scoop out the flesh into a bowl.
- In the bowl, mix sweet potato flesh with butter, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Fold in chopped pecans.
- Fill the sweet potato skins with the mixture.
- Top with additional pecans if desired.
- Return to the oven and bake for an additional 15 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Pecan Pie Twice Baked Sweet Potatoes