Sweet Potatoes Twice Baked Pecan Crust
Elevate your holiday table or any cozy family dinner with these irresistible Sweet Potatoes Twice Baked Pecan Crust. This show-stopping side dish combines the natural sweetness of baked sweet potatoes with a buttery, cinnamon-spiced filling, creating a velvety center that's pure comfort. Topped with a golden, crunchy pecan crumb crust, each bite offers a delightful contrast of creamy and crisp textures. Perfectly portioned in their own skins, these twice-baked sweet potatoes are not only visually stunning but also easy to serve. Ideal for Thanksgiving or any festive occasion, this recipe is a delicious blend of savory and sweet flavors that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 0.5 cup, chopped pecans
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons, melted unsalted butter
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce each potato several times with a fork.
Place the sweet potatoes directly on the oven rack, with a baking sheet on a lower rack to catch any drips. Bake for 50-60 minutes, or until the potatoes are fork-tender.
Remove the sweet potatoes from the oven and let them cool slightly, about 5 minutes, until they are safe to handle.
Slice each sweet potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer of flesh attached to the skins to maintain their structure. Set the potato shells aside on a baking sheet.
In the mixing bowl with the scooped flesh, add 4 tablespoons of unsalted butter, 3 tablespoons of brown sugar, heavy cream, ground cinnamon, vanilla extract, and salt. Mash the mixture together until smooth and creamy.
Spoon the sweet potato mixture evenly back into the reserved potato skins, mounding it slightly.
In a small bowl, combine the chopped pecans, all-purpose flour, 2 tablespoons of brown sugar, and melted butter. Stir until the mixture forms a crumbly topping.
Sprinkle the pecan topping evenly over the filled sweet potato halves.
Bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and crisp.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Sweet Potatoes Twice Baked Pecan Crust!
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 69.7 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 319 mg | 7% | |
*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.
