In the mood to try something a little different than your standard sweet potato casserole(not that I’m knocking sweet potato casserole!)? Then give this recipe a try!
I recently came across a pile of old Kraft What’s Cooking magazines at work that someone had thrown out, and I immediately snatched them up to bring home with me. One of the recipes I found while flipping thru was for twice-baked sweet potatoes. I changed the recipe around a little bit to come up with this one that I’m sharing and that I think turned out quite yummy.
I was actually lucky to be able to make these at all. Usually the sweet potatoes I see in the store are the humongous ones that could easily feed 4 people per potato. But last weekend I came across a bag of (gasp!) normal sized ones!
And take a look at how I cooked them.
That’s right, I cooked them in the crockpot! I got the idea from one of my favorite blogs, Finding Joy in My Kitchen, which recently had a post on making regular baked potatoes in the crockpot. I thought, why not sweet potatoes too? Worked like a charm, and they only took about 3 hours on high. And I saved a lot of energy by not heating up the oven!
Once they were done, I split them in half and let them cool so they wouldn’t burn my fingers. Then I scooped the filling into a bowl and mashed it up.
Then I added all the yummy filling ingredients and stirred them all together.
Then that filling went back into the sweet potato shells.
After a quick bake in the oven, they were done. Yum!
Here’s the recipe 🙂
Twice-Baked Sweet Potatoes
- 4 small sweet potatoes, baked until tender (crockpot works wonders!)
- 1/4 cup half & half
- 1 Tb brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup chopped pecans, toasted
Once sweet potatoes have cooled slightly, cut them in half and scoop out the filling, leaving about a 1/4 inch thick shell. Mash the sweet potato pulp, then stir in the remaining ingredients. Spoon potato mixture back into the shells.
Bake in a 425 degree oven for about 8 minutes, or until potatoes are heated thru.
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