Twice Baked Sweet Potatoes
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®
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.