Ingredients for Sweet Potatoes Twice Baked Pecan Crust
- 4 medium sweet potatoes
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups packed light brown sugar
- 1 1/4 cups chopped pecans
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How to Make Sweet Potatoes Twice Baked Pecan Crust
- Preheat oven to 350°F (175°C). Wash 4 medium sweet potatoes. Pierce each potato several times with a fork.
- Bake sweet potatoes directly on the oven rack for 1 hour, or until easily pierced with a fork.
- Remove sweet potatoes from oven and let cool slightly until easily handled. Once cool enough, carefully slice off a 2-inch section from the top of each potato and scoop out the soft insides into a large bowl, leaving about 1/4-inch thick shell.
- Add 1/4 cup (1/2 stick) of unsalted butter, 1 teaspoon of vanilla extract, and 1 cup packed light brown sugar to the sweet potato flesh. Mix thoroughly.
- Stir in 3/4 cup of chopped pecans. Spoon the sweet potato mixture back into the potato shells.
- In a separate bowl, combine 1/2 cup chopped pecans and 1/2 cup packed light brown sugar. Sprinkle this pecan-sugar mixture evenly over the filled potato shells.
- Return the sweet potatoes to the oven and bake for 15-20 minutes, or until the brown sugar topping is bubbly and slightly caramelized.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
166g
Fat
30g
Carbs
21g
