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Twice-Baked Sweet Potatoes
Twice-Baked Sweet Potatoes
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Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Twice-baked sweet potatoes topped with brown sugar and pecans for a crunchy, flavorful twist.
Ingredients:
  • 6 small dark-orange sweet potatoes (5 to 6 oz each)
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 tablespoons packed brown sugar
  • 2 tablespoons butter or margarine, softened
  • 1/4 cup chopped pecans
  • 2 tablespoons half-and-half
  • 1 teaspoon pumpkin pie spice
Instructions:
  • Poke each potato twice with a sharp knife to release steam. Arrange in a single layer in the microwave. Microwave on High for 5 minutes. If not fully cooked, flip the potatoes and continue microwaving in 1-minute increments until tender. Take out any cooked potatoes while finishing the rest. Let the potatoes cool for 10 minutes before serving.
  • In a small bowl, combine flour, brown sugar, 2 tablespoons of butter, and pecans; set aside.
  • Preheat the oven to 350°F. Cut off the top 1/3 of each potato. Gently scoop out the flesh into a large bowl, being mindful not to tear the skins; discard the potato tops. Add 2 tablespoons of butter, half-and-half, pumpkin pie spice, and salt to the potatoes. Mash or beat the potato mixture until creamy. Spoon the mixture back into the potato skins and place them in a 13x9-inch pan. (Potatoes can be covered and refrigerated for up to 8 hours at this stage.)
  • Cover the potatoes with the pecan mixture and bake until the topping is golden brown and the potatoes are heated through. If the potatoes were refrigerated, let them sit at room temperature for 30 minutes before baking as instructed.

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