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LOCATION: Recipes >> Vegetables >> Sweet Potato 39

Print this Recipe    Sweet Potato 39

Twice-Baked Pecan-Crusted Sweet Potatoes

6 to 8 good sized sweet potatoes
1/4 cup butter
1 Tablespoon vanilla
1 to 2 cups light brown sugar
1 cup crushed pecans

Bake the sweet potatoes in a 350 F oven for approximately an hour
(til soft). Remove from oven and place on a sheet pan with sides
(because they will leak). When they are cool enough to handle, cut
a thin 1-1/2 to 2 inch slice off of the top of each sweet potato
and scoop out the soft insides to a bowl. Add butter and vanilla.
Mix well, then add about 1 cup of the brown sugar. (Adjust the
filling to your desired sweetness. Add more brown sugar if you want
it sweeter.) Add 3/4 cup of the pecans, mix well, and spoon back
into the potato shells. Mix remaining pecans with an equal part of
brown sugar and pack on top of the filled potatoes, return to the
350 F oven, and bake for 15 to 20 minutes or until brown sugar on
top is bubbly.

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