Harvest Sweet Potatoes in a Pumpkin Shell
Celebrate autumn's vibrant flavors with this show-stopping recipe for *Harvest Sweet Potatoes in a Pumpkin Shell*. Perfect for holidays or cozy family dinners, this dish combines creamy, spiced sweet potato mash with a stunning roasted pumpkin shell for a festive presentation. Flavored with brown sugar, cinnamon, nutmeg, and a touch of maple syrup, the sweet potatoes are mashed to perfection and topped with toasted pecans for a delightful crunch. The pumpkin not only serves as a centerpiece-worthy serving vessel but also infuses the mash with its natural sweetness. With a balance of rustic charm and gourmet appeal, this recipe is easy to prepare while leaving an unforgettable impression at your table. Ideal for those seeking seasonal recipes, fall entertaining ideas, or unique sweet potato dishes, this masterpiece is as flavorful as it is visually appealing.
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Recipe Information
Ingredients
- 1 whole medium pumpkin
- 3 large sweet potatoes
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 tablespoons maple syrup
- 3 tablespoons heavy cream
- 0.25 cup pecans
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cut the top off the pumpkin to create a lid and scoop out the seeds and stringy pulp. Lightly brush the inside of the pumpkin and lid with olive oil and sprinkle with a pinch of salt.
Place the pumpkin and the lid cut-side down on a baking sheet. Roast in the oven for 40-50 minutes, or until the pumpkin flesh is tender but not collapsing.
While the pumpkin is roasting, peel the sweet potatoes, cut them into chunks, and place them in a large pot of salted water.
Bring the water to a boil and cook the sweet potatoes for 15-20 minutes, or until fork-tender.
Drain the sweet potatoes and return them to the pot. Add the butter, brown sugar, cinnamon, nutmeg, salt, maple syrup, and heavy cream. Mash everything together until smooth and well-combined.
Toast the pecans in a small dry skillet over medium heat for 2-3 minutes, or until fragrant. Set aside.
Once the pumpkin is cooked, carefully flip it upright and pat the inside dry with a paper towel. Place it on a serving dish.
Spoon the mashed sweet potatoes into the pumpkin shell, smoothing the top with a spatula.
Garnish with the toasted pecans and optionally drizzle a little more maple syrup on top.
Place the pumpkin lid back on slightly ajar for presentation, and serve warm.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 89.4 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3550 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
