Twice-Baked Sweet Potatoes
This baked sweet potatoes recipe has all the flavor of your favorite classic recipe but made lighter and more healthfully.
This baked sweet potatoes recipe has all the flavor of your favorite classic recipe but made lighter and more healthfully.
Ingredients
Olive oil cooking spray, Mazola® Pure
2 medium sweet potatoes
1⁄2 cup chopped pecans, Planters®
1⁄4 cup packed brown sugar, C&H®
1 tablespoon frozen orange juice concentrate, thawed, Dole®
1 tablespoon butter, melted
1 teaspoon pumpkin pie spice, McCormick®
Directions
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; coat with cooking spray. Set aside.
Wash sweet potatoes; pat dry with paper towels. Wrap each potato in aluminum foil. Bake in preheated oven for 1 hour or until a fork inserts easily into potato. Carefully remove foil; let stand until cool enough to handle. Cut each sweet potato in half horizontally. Without tearing skin, use a spoon to gently scoop out inside of sweet potato and place in medium bowl.
Set aside half of the pecans. Add the remaining pecans, brown sugar, orange juice concentrate, butter, and pumpkin pie spice to sweet potatoes in bowl. With a potato masher, mash potatoes until creamy. Divide mixture among hollowed-out potato halves. Sprinkle with reserved pecans. Place filled sweet potatoes on prepared baking sheet.
Bake sweet potatoes about 15 minutes or until heated through.
