Twice Baked Sweet Potato
Sweet potato casserole is one of my favorite side dishes during the fall months. It evokes memories of Thanksgiving and sitting around the house visiting with family after a delicious fulfilling meal. This Twice Baked Sweet Potato recipe brings all of the sweet potato casserole flavor but is more appropriate on a smaller scale. I hope your family enjoys this meal as much as we do!
Prep Time: 20 minutes
Cook Time: 60 minutes + 25 minutes
Total Time: ~1 Hour 45 minutes
Servings: 12
Ingredients:
6 large sweet potatoes
¼ cup orange juice
3 tbsp butter – melted
3 tbsp butter - cold
¼ cup all-purpose flour
¼ cup packed brown sugar
¼ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground mace
1/4 cup chopped pecans
You will also need:
Baking sheet
Large mixing bowl
Small mixing bowl
Instructions:
Preheat oven to 375 degrees F.
Pierce potatoes with a fork and bake on a baking sheet for 60 minutes at 375 degrees F.
Let potatoes cool and then slice in half lengthwise.
Scoop out potatoes into a large mixing bowl and set aside the potato skins.
Add orange juice and three tablespoons of melted butter to the mixing bowl with the potatoes and beat until smooth.
Add potato mixture back into the potato skins and arrange on an ungreased baking sheet.
In a separate bowl combine flour, brown sugar, cinnamon, cold butter, ginger, mace and nuts. This will have the texture of a crumble.
Sprinkle crumble mixture over each potato and bake at 350 degrees F for 25 minutes.
Enjoy!
