Twice Baked Sweet Potatoes With Pecans
photo by Fisher Nuts
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 large sweet potatoes, about 3 lbs
- 1⁄2 cup melted unsalted butter, divided
- 1 teaspoon orange zest, packed
- 3⁄4 teaspoon salt, divided
- 3⁄4 cup Fisher® Pecan Halves, coarsely chopped
- 1⁄2 cup all-purpose flour
- 1⁄4 cup granulated sugar
- 1⁄4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon kosher salt
directions
- Preheat oven to 375°F.
- Pierce sweet potatoes all over with a fork. Microwave on HIGH for 15 minutes or until completely cooked through. Let rest 5 minutes or until cool enough to handle.
- Topping: Meanwhile, combine the pecans, flour, sugars, cinnamon and 1/4 teaspoons salt. Stir to blend. Mix in 1/4 cup butter. The topping should form sandy clumps. Refrigerate.
- Split the potatoes in half lengthwise and scoop out some of the flesh inside. Arrange the sweet potato “halves” on a baking sheet. In a medium bowl, combine the sweet potato flesh with the remaining 1/4 cup butter, orange zest and 1/2 teaspoons salt. Spoon the filling back into each potato half and top with the topping on a baking tray. Place the tray in the center of the oven and bake until the topping browns, 15-20 minutes. Serve immediately.
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