All I could find were huge sweet potatoes at the store but that was fine. I baked it and then cut off a serving sized piece. Peeled it easily so I wouldn't waste any of the tasty toppings. I used the Splenda brown sugar and margarine to shave off a few calories and this made an ordinary lunch seem elegant! I made this for Best of Tag.
This is a really nice way to do sweet potatoes. It was just a tad bit too sweet for our tastes. However, everyone is different and I know others would absolutely love that extra bit of sweetness! I think I'll do it again, but with a lot less of the brown sugar and honey. Thanks!
You can't get any better than this for a baked sweet potato - even though I cheated and microwaved my potatoes instead of baking them. The flavors are wonderful and not overly sweet. My daughter and I loved our potatoes that I served along side roasted chicken. I guesstimated the measurements as it is the combination that makes this recipe work so it is so nice to be able to adjust to each person's needs (like my DD who loves things a bit sweeter than me). All around nice recipe! Made for the Best of 2010 Tag game.
This was very easy and so yummy! I microwaved my sweet potato because I was impatient, but it was still heavenly! It definitely is sweet, but not too sweet for my taste I guess, because I used both brown sugar and honey. Thank you for sharing! Made for Best of the Best 2010 Tag Game.
I just love describing this oh, so southern-inspired recipe (honey, pecans, brown sugar) with two syllable words. For instance...ya-uuuum and gu-oooood. The additional syllable balances the expression. That's the poetry of the English language...of us in the south.
I divided the additions between 2 small sweet potatoes, and they were wonderful. I used finely chopped pecans because that was what I had, but I think it made this even tastier. Left out the honey, because when I tasted it, it was sweet enough without it. Thanks for sharing your yummy recipe!
Wonderful! I haven't had a baked sweet potato for a very long time and I absolutely loved this one. I microwaved mine and used hazelnuts because I was out of pecans. I can't wait to go back to the grocery store to buy more sweet potatoes to make this again! Thanks xpnsve for sharing a total keeper. Made for I Recommend Tag.
I used a large sweet potatoe that weighed nearly 700 grams and took about 1 1/4 to bake to tender. I mixed 1 tablespoon brown sugar with 1/4 cup pecans and 2 tablespoons of butter (wasn't sure what 1/4 real butter measurement was) and I then scooped the flesh out of the potatoe and mixed with the sugar and then put back into the skins and was going to drizzle with sugar free maple syrup but couldn't find it in the pantry but we still all very much enjoyed as it was. Thank you xpnsve. made for ZAAR Chef Alphabet Soup.
This was great! I didn't want to wait an hour for my dinner (as I was just having this with a salad) so cooked the potato in the microwave until tender. Used dark brown sugar and instead of the pecans I added some dried cherries (I bet dried cranberries would also be good). Thanks for the recipe!
This was an awesome spud! I used candied pecan pieces and skipped the honey...excellent! Thanks so much for posting! (Made for Potato/Pasta Photo Swap '08)