Twice Baked Sweet Potatoes
Twice Baked Sweet Potatoes are the perfect Thanksgiving sweet potato recipe! They're just like a regular twice baked potato, but they're topped with a pecan, cinnamon, oatmeal, and brown sugar mix to complement the natural sweetness. You'll definitely want this tasty sweet potato side dish on your holiday table!
- 5 large sweet potatoes try to get potatoes that are all similar size. they will bake more evenly and be done at the same time that way
- 1/2 cup melted unsalted butter divided in two bowls
- 1 tsp. orange zest packed
- 3/4 tsp. salt divided in two bowls
- 3/4 cup Pecan Halves chopped
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 tsp. ground cinnamon
- 1/4 cup dry oatmeal
- 1/4 tsp. salt
while the potatoes are in the oven, combine the pecans, flour, sugars, oatmeal, cinnamon and 1/4 tsp. salt. Stir to blend. Mix in 1/4 cup butter. The topping should form sandy clumps. Refrigerate.
after potatoes are baked, slice the potatoes in half lengthwise and scoop out some of the flesh inside. be sure to leave at least 1/4 inch insides in tact, to keep the form of the potato. Arrange the halves on a baking sheet.
In a medium bowl, combine the sweet potato filling with the remaining 1/4 cup butter, orange zest and 1/2 tsp. salt. Spoon the filling back into each potato half
top with the topping mixture. Place the tray in the center of the oven and bake at 375F until the topping browns, 15-20 minutes. cut in half if desired. Serve immediately.
Calories: 506kcal | Carbohydrates: 59g | Protein: 4g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 459mg | Potassium: 526mg | Fiber: 6g | Sugar: 26g | Vitamin A: 19010IU | Vitamin C: 4.5mg | Calcium: 74mg | Iron: 1.9mg