My entry for the Harvest CookBook 2008

Hey there! I saw the Harvest Recipe Cookbook they were putting together on TS2 and I just had to share this most amazing recipe for Twice Baked Sweet Potatoes with the community. I hope you all give these a try! You won't be disapointed and neither will your guests! Say "good-bye" to those overly sweet candied yams and hello to yummy!

I got this recipe from the December 2005 issue of the Betty Crocker Recipe Magazine and have been preparing these for Thanksgiving and Christmas dinners ever since. Not just because they are fantastic, but also because everyone loves them so much that Im not allowed through the door without them! :p

You will Need:

6 small dark-orange sweet potatoes (5 to 6 oz, each)
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter or margarine, softened
1/4 cup chopped pecans
2 tablespooms butter or margarine, softened (yes 2 more)
2 tablespoons half-and-half
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Prep Time: 25 minutes Start to FInish: 1 hour 15 minutes

Makes 6 servings

Step 1:
Pierce each potato a few times with the point of a sharp knife to vent steam. Place potatoes in a single layer in microwave oven. Microwave on high 5 minutes. If potatoes are not cooked through, turn potatoes over and continue microwaving 1 minute at a time until softened. Remove any fully cooked potatoes from microwave while cooking remaining potatoes. Cool potatoes 10 minutes.

Step 2:
Meanwhile, in a small bowl, mix flour, brown sugar, 2 tablespoons butter and the pecans; Set aside.

Step 3:
Heat oven to 350 degrees F.
Cut off top 1/3 of each potato. Using spoon, scoop fleash into large bowl, being careful not to tear potato skins; discard potato tops.

Add 2 tablespoons butter, half-and-half, pumpkin pie spice and salt to potatoes.
Mash potato mixture with a potato masher or beat with an electric mixer on medium speed until creamy. Spoon potato mixture back into skins.

*Be careful handling the cooked potatoes, they can and will burn your bare hands! I use a towel or oven mit to hold them while I scoop out the insides.

Place filled potatoes in 13x9-inch pan.

*Note* Potatoes can be covered and refrigerated at this point for up to 8 hours

Step 4:
Sprinkle pecan mixture over tops of potatoes.

(if you refrigerate the potatoes overnight, as noted on the last entry, you can either make the pecan topping and refrigerate it as well, or hold off and make it before you are ready to cook the potatoes, then sprinkle it on top of the potatoes.)

Bake uncovered 30 to 35 minutes or until topping is brown and potatoes are hot. Remove from oven and serve.

(If filled potatoes were refrigerated, remove from refrigerator 30 minutes before serving; top and bake as directed.)

* HIgh Altitude (3500 to 6500 Ft): no changes

MMMmmmm! Smells terrific! These sure won't last long!

Personally I usually double or even triple this recipe due to the amount of guests we tend to have as well as the demand for these.

You may also choose to make these as a casserole. Just prepare the potatoes as directed, but bake the mashed potato mixture topped with pecan mixture in a 2-quart casserole dish instead of filling the potato skins.

And there you have it! A fantastic side dish you will all be going back for more of.


For those that want to know, each serving contains approx. 250 Calories (110 calories from fat); 12 grams fat (4.5 grams saturated fat); 20 mg Cholesterol; 160 mg Sodium; 34 grams total Carbohydrates (4 grams dietary fiber; 21 grams sugar); and 3 grams protein. So see? Not even all that bad for you, either! So eat up and enjoy!

Thats it for now! Hope you all will give this recipe a try! Trust me, you won't be sorry!

Happy Holidays!