Description
A delicious fusion of creamy sweet potatoes and crunchy pecans, embodying the warmth of fall and perfect for Thanksgiving.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons butter
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup pecans, roughly chopped
- 1/4 cup flour
Instructions
- Preheat your oven to 425°F.
- Wash and dry the sweet potatoes, then place them on a baking sheet.
- Roast the sweet potatoes for 40-55 minutes until tender.
- Reduce oven temperature to 350°F and let cool.
- Slice the sweet potatoes lengthwise and scoop out the flesh, leaving some to maintain the skins.
- In a bowl, mash the sweet potato flesh and mix with butter, maple syrup, salt, and cinnamon until smooth.
- Stuff the sweet potato skins with the mixture, mounding slightly above the skin.
- Combine chopped pecans with additional butter, maple syrup, and flour, mixing until crumbly.
- Sprinkle the pecan topping over the stuffed sweet potatoes.
- Bake in the oven at 350°F for an additional 20-30 minutes until warmed through and the topping is golden brown.
- Serve and enjoy!
Notes
Consider adding a pinch of nutmeg or vanilla extract for extra flavor. Store leftovers in the refrigerator for up to three days.
