Twice Baked Sweet Potatoes

READY IN: 2hrs
Recipe by Feeding my Family

Sweet potatoes are oh so healthy. The drawback is when people add all the junk. So how could I make something a little more dressed up that plain old baked sweet potatoes, but healthier than a sweet potato pie. This is what will grace our Thanksgiving Table this year.

Top Review by Chef Tweaker

I found these to be different than your average sweet potatoes. I liked them but not sure if they are something that would fit into my menu on a regular basis. Hubby isn't a fan of cumin and the kids also didn't like them. I ate them up for leftovers though. I did have to substitute raisins and walnuts for the craisins and pecans. I'm sure the tartness of the craisins would compliment this well.

Ingredients Nutrition

Directions

  1. Preheat oven to 450F.
  2. Wash each sweet potato well. Pierce each potato with a knife a couple of times on the top. Double-wrap each potato individually in foil.
  3. Bake for 45-60 minutes. The potatoes should be completely cooked, but not mushy.
  4. Carefully unwrap the potatoes and let them cool until you can handle them without gloves.
  5. Slice the top 1/2" off of each potato. Place the potato flesh in a mixing bowl. Scoop out the "guts" of the potato and add that to the bowl. Make sure to leave enough of the potato behind so that your potato retains its shape.
  6. Add the spices to the bowl and mix well. Stir in the syrup.
  7. Stuff the stuffing back into the 'taters.
  8. Top off with Craisins and 2-3 pecans.
  9. Toast in a 350F oven for 15 minutes.

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