Stuffed Sweet Potatoes
Updated: Jan 4
Here is another different side for Thanksgiving. You can also call these Twice Baked Sweet Potatoes.
3 pounds small to medium Sweet Potatoes, unpeeled
1/2 cup light Brown Sugar, divided
1/2 teaspoon ground Cinnamon, divided
1/4 cup Golden Raisins
3 tablespoons Butter, divided
1/4 cup Milk
2 teaspoons Vanilla, divided
1/4 cup All-Purpose Flour
1/3 cup chopped Pecans
Preheat oven to 400 degrees. Place potatoes on a baking sheet and cook for 1 hour or until tender. Cut a thin slice off the top of each potato. Carefully scoop pulp into a bowl, leaving 1/4-inch thick shells. Mash pulp; add 1/4 cup brown sugar, 1/4 teaspoon cinnamon, raisins, 1 tablespoon butter, milk, and 1 teaspoon vanilla, mixing until smooth. Spoon mixture evenly into potato shells. Melt remaining 2 tablespoons butter and combine with the flour, remaining brown sugar, pecans, remaining vanila, and remaining cinnamon. Crumble evenly over potatoes. In a 350 degree oven, bake for 15 to 20 minutes or until the topping is browned and potatoes are thoroughly heated.