Twice-Baked Sweet Potatoes (Guy Fieri) |
|
 |
Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 4 |
|
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 |
Directions:
1. Preheat the oven to 375 degrees F.
2. 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.
3. 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.
4. 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.
|
|