Twice Baked Sweet Potatoes

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.

• Ready In: 2 hrs
• Serves: 6
• Yields: 6 potatoes

Ingredients

• 6  small sweet potatoes
• 1  teaspoon ground cumin
• 1⁄2 teaspoon  coriander
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon sea salt
• 1⁄4 cup maple syrup, the REAL stuff
• 2⁄3 cup craisins
• 12 -18  pecans, divided

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.