Brown Sugar Pecan Stuffed Sweet Potatoes
As autumn blankets the world in hues of gold and crimson, the air carries the promise of warmth, gratitude, and the cherished traditions of Thanksgiving. This year, elevate your holiday feast with a recipe that embodies the very essence of the season – Brown Sugar Pecan Stuffed Baked Sweet Potatoes. Picture tender sweet potatoes, kissed by the oven's warmth, filled with a luscious blend of brown sugar and pecans. This dish isn't just a side; it's a hug for your taste buds, a cozy addition to your Thanksgiving table that brings comfort and joy to every bite.
the cozy aromas of autumn:
Close your eyes and envision your kitchen adorned with the fragrant symphony of cinnamon, nutmeg, and sweet potatoes baking to perfection. These Brown Sugar Pecan Stuffed Baked Sweet Potatoes capture the essence of a warm, inviting kitchen, welcoming loved ones to gather and create lasting memories.
Ingredients:
4 medium-sized sweet potatoes
1/2 cup unsalted butter, melted
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup chopped pecans
A pinch of salt
how to make stuffed sweet potatoes:
Instructions:
Preheat your oven to 400°F (204°C).
Place the sweet potatoes on a baking sheet and bake for 60 minutes, or until they are fork-tender.
While the sweet potatoes are baking, prepare the filling. In a bowl, combine butter, brown sugar, cinnamon, chopped pecans, and a pinch of salt. Mix until well combined.
Once the sweet potatoes are done, let them cool slightly before slicing them open lengthwise.
Gently fluff the insides of the sweet potatoes with a fork, creating a pocket for the delicious filling.
Spoon the brown sugar pecan mixture generously into each sweet potato, allowing the warmth to meld the flavors.
Return the stuffed sweet potatoes to the oven for an additional 5 minutes or until the topping is golden and bubbly.
final thoughts:
As you bring these Brown Sugar Pecan Stuffed Baked Sweet Potatoes to your Thanksgiving table, envision the smiles that will light up the faces of your loved ones. This recipe is more than a dish; it's a reflection of the season's coziness, a tribute to the timeless joy of gathering with family and friends.
May your Thanksgiving be filled with the warmth of good company, the richness of flavors, and the sweet memories that linger long after the last bite.
Here's to a Thanksgiving that wraps you in comfort and joy!
xoxo Kayla
Brown Sugar Pecan Stuffed Baked Sweet Potatoes
Ingredients
- 4 large sweet potatoes
- 1/2 cup (116 g) salted butter, cut into 1/2-inch (1-cm) cubes
- 1/2 cup (55 g) brown sugar, packed
- 4 tsp (9 g) ground cinnamon
- Pinch of kosher salt
- 1/2 cup (58 g) chopped pecans
- Cinnamon sticks, for garnish
- Star anise, for garnish
Instructions
- Preheat the oven to 400° F (204° C). Set aside a 9 x 13-inch (23 x 33-inch) baking dish.
- Wrap each of the sweet potatoes in foil and place them into the baking dish. Alternately, they can be set directly on the oven rack in the center of the oven. Bake the potatoes for 1 hour or until they are fork tender.
- While the potatoes are cooking, in a large bowl combine the butter, brown sugar, cinnamon, and salt. Cut everything together with a pastry blender or fork until the butter is well mixed with the sugar and forms clumps about the size of a pea. Mix in the chopped pecans with your fingers.
- Remove the potatoes from the oven and let them cool about 15 minutes so that they are easier to handle. Carefully unwrap the foil from the potatoes and place them on a baking sheet. Cut the potatoes in half lengthwise.
- With a fork, gently mash the sweet potatoes up a bit, making a small well in the centers. Sprinkle the brown sugar mixture over the halves of the sweet potatoes, dividing it evenly. Return the sweet potatoes to the oven and bake for another 5 minutes.
- Serve the potatoes warm with a stick of cinnamon or star anise for garnish.
more posts you might enjoy!
