Twice Baked Sweet Potatoes
Twice Baked Sweet Potatoes makes any meal extra special. They’re perfectly cooked and topped with warm & cozy toppings!
Servings: 4
Calories: 476kcal
Equipment
- Enamelware Sheet Pan
- Parchment Paper
- Mixing Bowls
Ingredients
- 4 sweet potatoes about 3 lbs. total, $5.58
- 4 Tbsp butter room temp, $0.52
- 4 Tbsp brown sugar $0.12
- ½ tsp salt $0.02
- ¾ tsp ground cinnamon $0.07
- ¼ tsp ground nutmeg $0.02
- 1½ tsp vanilla extract $0.97
Candied Pecans
- ½ Tbsp butter $0.10
- 2 Tbsp brown sugar $0.06
- ⅛ tsp salt $0.01
- ½ cup chopped pecans $3.64
Instructions
- Preheat the oven to 400°F. Wash and dry the sweet potatoes well, then use a fork to prick each potato several times. Place the sweet potatoes on a parchment or foil lined baking sheet.
- Bake the potatoes for 50-55 minutes, or until they can be pierced easily with a fork or knife and are soft all the way through. Total baking time will depend on the size of your sweet potatoes.
- While the potatoes are baking make the candied pecans. In a small non-stick skillet add the butter, brown sugar, and a pinch of salt. Heat over medium heat and begin to stir.
- Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
- Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
- Once the sweet potatoes are done baking, remove them from the oven and allow them to cool for about 5 minutes. Slice them open lengthwise, but not all the way through. Carefully scoop out the sweet potato flesh, leaving a thin rim of potato (about ¼ inch rim) around the edges to help the skin hold it's shape.
- Place the scooped out sweet potato flesh in a bowl and add the butter, brown sugar, salt, cinnamon, nutmeg, and vanilla. Mash and stir the ingredients together with a fork or spoon until well combined.
- Divide and spoon the sweet potato mixture back into the empty potato skins. Top with marshmallows (optional) and place the stuffed sweet potatoes back in the oven.
- Bake for 8-10 more minutes until the sweet potatoes are heated all the way through and the marshmallows are lightly toasted on top.
- Remove the potatoes from the oven and top with candied pecans or any other final toppings. Serve with a drizzle of maple syrup, optional, and enjoy!
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Nutrition
Serving: 1sweet potato | Calories: 476kcal | Carbohydrates: 66g | Protein: 5g | Fat: 23g | Sodium: 521mg | Fiber: 8g