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Categories:
sweet potatoes light brown sugar ground cinnamon ground nutmeg cayenne pepper butter vegetable oil kosher salt pecans
Viewed: 51 - Published at: 3 years agoIngredients
- 4 medium-size sweet potatoes
- 5 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch cayenne pepper
- 1/2 stick unsalted butter
- Vegetable oil, for greasing roasting tray
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped pecans
Method
- Preheat the oven to 375 degrees F.
- Lightly scrub the sweet potatoes under cold running water.
- Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes.
- Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise.
- Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
- Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor.
- Process until the ingredients are completely combined and the puree is smooth.
- Season with salt and pepper.
- Drizzle a roasting tray with a little oil.
- Set the potato skin bases upright on the tray and fill with the mixture.
- Combine the remaining 3 tablespoons sugar and pecans in a small bowl.
- Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping.
- Bake 10 minutes.
- Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.
