Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
  • 13 Ratings
Rori Spinelli-Trovato

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Credit: Susie Cusher

Recipe Summary

hands-on:
10 mins
total:
1 hr 5 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Poke the sweet potatoes with a fork all over, about six times. Place them on a baking sheet lined with foil and bake until very tender, about 45 minutes to 1 hour.

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  • Cut the sweet potatoes in half lengthwise and, with a knife, make crosshatch marks, cutting into the potatoes about halfway through. Place the sweet potatoes on the baking sheet and set aside.

  • In a medium bowl, combine the brown sugar, butter, and pecans (if using). Spoon the mixture onto the 8 sweet-potato halves. Heat in oven until the potatoes are hot and the sugar and nuts are browned, about 20 to 25 minutes. Serve hot or warm.

Nutrition Facts

calcium 55mg; 259 calories; carbohydrates 39g; cholesterol 30mg; fat 11g; fiber 3g; iron 1mg; protein 2mg; saturated fat 7g; sodium 42mg.
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