Sunday, November 14, 2010

Twice-Baked Maple-Pecan Sweet Potatoes

Twice-Baked Maple-Pecan Sweet Potatoes
from Soozy

6 medium sweet potatoes (4 lb0, scrubbed
3 Tbsp butter
2 Tbsp pure maple syrup or pancake syrup
1/2 tsp salt
1/4 tsp pepper
2 slices bacon, cooked crisp, crumbled
3 Tbsp pecans, toasted and chopped
Garnish: snipped chives or slice scallions

1. Heat oven to 400 degrees F. Prick each potato once with a fork. Bake on a rimmed baking sheet 45-55 minutes until soft. 2. When cool enough to handle, cut potatoes in half lengthwise. Scoop insides into a medium bowl. Mash with next 4 ingredients until smooth. Spoon back into skin. 3. To serve: Heat oven to 350 degrees F. Line baking sheet with foil or parchment: coat foil with nonstick spray. Place stuffed potatoes on sheet; sprinkle with bacon and pecans. Bake uncovered 15 minutes or until hot. Garnish. Planning Tip: Pecans can be toasted and chopped up to 1 week ahead. Bag; store at room temperature. Prepare potatoes through Step 2 up to 2 days ahead. Refrigerate covered. Bring to room temperature before reheating (Step 3).

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