Sweet and savory flavors mingle together in these Twice-Baked Sweet Potatoes blended with cream cheese and topped with toasted pecans.
Twice-Baked Sweet Potatoes
Makes 8-10 servings
Ingredients
- 8 medium sweet potatoes, washed and pricked all over with a fork
- 2 tablespoons olive oil
- 1 tablespoon kosher salt, divided
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- ½ cup packed light brown sugar, divided
- ¼ teaspoon ground cinnamon
- 1 large egg
- ½ cup chopped toasted pecans
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
- Rub sweet potatoes with olive oil and season with 1 teaspoon salt. Arrange in a single layer on prepared pan.
- Bake until tender, 45 to 55 minutes. Let cool enough to handle.
- Cut a wedge from top third of each potato, and scoop out pulp, leaving a ¼-inch border. Return potato shells to pan.
- In a large bowl, whisk together potato pulp, butter, cream cheese, ¼ cup brown sugar, cinnamon, and remaining 2 teaspoons salt until smooth. Whisk in egg until fully incorporated. Spoon pulp mixture into potato shells. Sprinkle with remaining ¼ cup brown sugar.
- Bake until golden brown, about 25 to 30 minutes. Top evenly with pecans.
