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Categories:
sweet potatoes light brown sugar ground cinnamon ground nutmeg cayenne pepper unsalted butter kosher salt freshly ground black pepper vegetable oil pecans
Viewed: 44 - Published at: 7 years agoIngredients
- 4 medium sweet potatoes
- 5 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of cayenne pepper
- 1/4 cup unsalted butter (1/2 stick)
- Kosher salt to taste
- Freshly ground black pepper to taste
- Vegetable oil
- 1/2 cup chopped pecans
Method
- Heat the oven to 375 degrees F and arrange a rack in the middle.
- Arrange the scrubbed but unpeeled sweet potatoes on a rimmed baking sheet and bake until soft, about 1 hour.
- Remove from the oven and cool them long enough so you can handle them, about 20 minutes.
- Cut off the top third, lengthwise, of the sweet potatoes.
- Using a soup spoon, scoop out most of the flesh from the skins, making sure to leave enough so that the sweet potatoes hold their shape.
- Add the scooped flesh to the bowl of a food processor.
- To the food processor, add 2 tablespoons of the brown sugar, the cinnamon, nutmeg, cayenne pepper, and butter.
- Process until the ingredients are completely combined and the puree is smooth.
- Season with salt and pepper.
- Smear a baking sheet with a little vegetable oil.
- Set the potato skin bases upright on the tray and fill with the sweet potato mixture.
- In a small bowl, combine the remaining 3 tablespoons of brown sugar with the pecans.
- Sprinkle the top of each stuffed sweet potato with the sugar-pecan mixture.
- Bake for 10 minutes.
- To give the potatoes extra color, brown them under the broiler, about 1 minute.
- Serve immediately.
