Ingredients
4 medium-size sweet potatoes
5 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 stick unsalted butter
Vegetable oil, for greasing roasting tray
Kosher salt and freshly ground black pepper
1/2 cup chopped pecans
4 medium-size sweet potatoes
5 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 stick unsalted butter
Vegetable oil, for greasing roasting tray
Kosher salt and freshly ground black pepper
1/2 cup chopped pecans
Directions
Preheat the oven to 375 degrees F.
Lightly scrub the sweet potatoes under cold running water. Place the potatoes
on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the
oven and allow the potatoes to cool slightly before cutting off the top third
of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave
enough on the base so the skin holds its shape) and reserve bases.
Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne
pepper and butter to a food processor. Process until the ingredients are
completely combined and the puree is smooth.
Season with salt and pepper.
Drizzle a roasting tray with a little oil. Set the potato skin bases upright on
the tray and fill with the mixture.
Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle
the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes.
Finish the potatoes under the broiler for the top to brown, 1 minute, if
desired.
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