Description
This Twice Baked Sweet Potatoes with Pecans and Cinnamon recipe is a delightful and nutritious side dish perfect for any occasion.
Ingredients
Scale
- 4 medium sweet potatoes
- 1/4 cup pecans, chopped
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup milk
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and poke holes in the sweet potatoes, then bake them in the preheated oven for about 45 minutes or until tender.
- Once cooked, let them cool slightly, then cut them in half and scoop out the insides into a bowl.
- Add butter, brown sugar, cinnamon, nutmeg, milk, and salt to the bowl and mix until smooth.
- Fold in the chopped pecans.
- Fill the sweet potato skins with the mixture and return them to the oven at 350°F (175°C) for 20 minutes until heated through.
- Serve warm.
Notes
- Adjust the sweetness by adding more or less brown sugar to taste.
- For a dairy-free version, use coconut milk and vegan butter.
- Add mini marshmallows on top before the second bake for a sweet topping.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato half
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 15mg