Twice Baked Sweet Potatoes


Makes 4 servings

  • 2 medium sweet potatoes, scrubbed and dried
  • 1 tbsp. butter
  • 1 tbsp. brown sugar
  • 1 tbsp. maple syrup
  • 1/2 tsp. cinnamon
  • 2 tbsp. brown sugar
  • 1 tbsp. flour
  • 1 tbsp. butter, melted
  • 2 tbsp. pecans, chopped
  • 1/4 tsp. cinnamon

To cook the potatoes: Either preheat oven to 400 degrees F. Pierce the sweet potatoes a few times with a fork, bake in a preheated oven until tender, about 45-60 minutes and let cool; OR pierce the sweet potatoes a few times with a fork, wrap in a paper towel and microwave on high 5-6 minutes or until tender. 

Once cooked, cut the potatoes in half lengthwise, scoop out the flesh leaving 1.4 inch on the skin.

Heat the oven to 350 degrees F.

Mix the sweet potatoes flesh with the butter, brown sugar, maple syrup and cinnamon. Divide into four equal portions and spoon it back into the skins.

For the topping: Mix the brown sugar, flour, butter, pecans and cinnamon until it starts to form crumbs. Sprinkle evenly onto the stuffed potatoes.

Bake in the 350 degree F oven until the topping is a light golden brown, about 20 minutes.

by The Savvy Kitchen