Description
Creamy sweet potatoes stuffed with butter, brown sugar, cinnamon, and toasted pecans, then baked until golden for an irresistible side dish.
Ingredients
Scale
- 4 large sweet potatoes
- 4 tablespoons unsalted butter (softened)
- 1/4 cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1 cup pecans (chopped)
- 4 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F and poke the sweet potatoes a few times with a fork all over. Put them on a baking sheet and bake for 55 minutes until they’re really soft and tender inside.
- Take them out and let them cool for about 10 minutes so they’re safe to touch and handle.
- Slice each potato down the middle and carefully scoop the inside into a bowl, leaving the skin mostly intact.
- Add butter, brown sugar, cinnamon, heavy cream, salt, and pepper to the bowl with the sweet potato flesh.
- Mix everything with your electric mixer for about 2 minutes until it’s smooth, fluffy, and totally lump-free.
- Toast the pecans in a dry skillet on medium heat for 4 minutes, stirring often until they smell nutty.
- Save half the pecans for sprinkling on top later and stir the rest into your sweet potato mixture.
- Scoop the filling back into the empty potato skins and pile it up a little bit on top.
- Turn your oven down to 375°F and sprinkle the saved pecans over each stuffed potato evenly.
- Drizzle about a teaspoon of maple syrup on each one for that sweet, sticky glaze on top.
- Bake them for 20 minutes until the tops look golden and everything’s heated all the way through. ENJOY!
Notes
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 385
- Sugar: 10g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 30mg