Twice Baked Sweets (Printable Version)
# What You'll Need:
→ Fat and Crunch Topping
01 -
Half a cup of pecans that are sugared and chopped
02 -
Six tablespoons of unsalted butter
→ Spices and Sweeteners
03 -
A quarter teaspoon of ground nutmeg
04 -
Half a teaspoon of kosher salt
05 -
Three-fourths teaspoon ground cinnamon
06 -
One-eighth teaspoon coarse black pepper
07 -
Half a cup packed brown sugar with a bit extra for sprinkling
→ Sweet Potato Base
08 -
Five medium oval sweet potatoes, all roughly the same size
# Steps to Follow:
01 -
Pop the stuffed potatoes back on the tray and bake about 15 to 18 minutes until the tops are set and golden brown.
02 -
Fill those 4 saved sweet potato skins with the smooth mix, then shower the tops with more brown sugar and pecans.
03 -
Toss the scooped flesh into your food processor with brown sugar, cinnamon, nutmeg, salt, pepper, and all the butter. Blend it all up until it's totally creamy.
04 -
When the potatoes cool down a bit, slice the top third off each one (lengthwise). Carefully empty out the soft insides but leave about a quarter-inch wall. Keep 4 shells for stuffing, toss the fifth.
05 -
Stab each sweet potato with a fork a bunch of times. Lay them out on your baking sheet and bake them 60 to 75 minutes until they're super soft if you poke them.
06 -
Turn the oven on to 375°F (190°C). Give your sweet potatoes a solid wash, scrub, and dry them off too.
# Additional Tips:
01 -
Pick sweet potatoes that look alike in shape and size so they all bake up the same.