I don’t know about you, but I’ve been dreaming about Thanksgiving side dishes for months already.  I can’t wait to enjoy all my favorites….stuffing, squash casserole, cheesy mashed potatoes and sweet potato casserole with that yummy brown sugar & pecan topping.  Oh My Yum!

Why is it we wait until the holidays to break out these favorites and who wouldn’t enjoy a great big helping of sweet potato casserole most any day?!  Here’s a quick & easy way to enjoy this holiday favorite all year long.

Simply bake sweet potatoes as you normally would, then allow them to cool slightly.  Slice them in half, scoop out the middles, leaving a little potato around the edges to help the skins keep their shape.  Mash the sweet potato with a little butter, salt, pepper and a dash of cinnamon or nutmeg.  Return the mashed potatoes to the sweet potato shells and reserve.

For the brown sugar & pecan topping combine brown sugar, flour, and chopped pecans.  Then stir in melted butter.  The mixture should be thick and crumbly, not soupy.  For the two small sweet potatoes I prepared, I used 2 Tbl. of brown sugar, 2 Tbl. flour, about 1/2 cup chopped pecans, and 1 1/2 Tbl. melted butter.  Back into the oven to be twice baked for 30 minutes.

These Twice Baked Sweet Potatoes with Brown Sugar & Pecans are equally as good as my favorite sweet potato casserole.  They are a beautiful side dish for any meal and because they can be made ahead are wonderful for entertaining as well.  Enjoy and Happy Thanksgiving.  May you enjoy family, friends, and all your favorite side dishes.

All my best,
Libby

Yield: 4

Twice Baked Sweet Potatoes {with Brown Sugar & Pecans}

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Here's a quick & easy way to enjoy a holiday favorite all year long.

Ingredients

• 2 small to medium sweet potatoes
• 1 tsp. butter
• salt & pepper to taste
• pinch of nutmeg or cinnamon
• 1 1/2 Tbl. butter, melted
• 2 Tbl. brown sugar
• 2 Tbl. flour
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees. Bake sweet potatoes until fork tender, about 30 minutes. Remove from oven and allow to cool slightly.
2. Scoop out centers into a small bowl, leaving a little sweet potato around edges to help skins keep their shape. Mash potato with a teaspoon of butter, then season with salt, pepper and a pinch of nutmeg or cinnamon.
3. Divide potatoes evenly between the skins and place in a shallow baking pan.

For brown sugar & pecan topping...

1. Combine flour, brown sugar, and chopped pecans in a small bowl. Drizzle with melted butter. Mixture should be crumbly, not soupy. Divide topping over four potatoes.
2. Bake uncovered for 30 minutes.