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  • Writer's pictureTommy Centola

Stuffed Sweet Potatoes

Updated: Jan 4, 2020

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.


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