How To Make Baked Sweet Potatoes with Pecans
Try out these twice baked sweet potatoes topped with sugared pecans and brown sugar! They’re easy-to-bake, and make a filling side dish for any big meal.
- 5medium sweet potatoes
- ½cupbrown sugar,packed, plus some for sprinkling
- ½tspkosher salt
- ⅛tspground black pepper,coarse
- 6tbspunsalted butter
- ½cupsugared pecans,chopped
Preheat the oven to 375 degrees F.
wash, scrub and dry the sweet potatoes.
Pierce the sweet potatoes with a fork.
Bake them for 60 to 75 minutes or until tender when pierced with a fork.
Cut off the top ⅓ of the potato lengthwise, then scoop out the insides, leaving a ¼-inch wall thickness of the sweet potato.
Add the scooped out sweet potatoes with brown sugar, cinnamon, nutmeg, salt, black pepper, and butter to a food processor. Combine until smooth.
Put the mixture back into 4 potato shells, then top with brown sugar and pecans.
Bake for 15 to 18 minutes.
Serve warm, and enjoy!
- Calories: 179.59kcal
- Fat: 10.53g
- Saturated Fat: 4.71g
- Trans Fat: 0.28g
- Monounsaturated Fat: 3.81g
- Polyunsaturated Fat: 1.34g
- Carbohydrates: 21.08g
- Fiber: 2.55g
- Sugar: 9.96g
- Protein: 1.57g
- Cholesterol: 18.32mg
- Sodium: 132.82mg
- Calcium: 33.27mg
- Potassium: 252.47mg
- Iron: 0.60mg
- Vitamin A: 519.32µg
- Vitamin C: 1.62mg
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