• Tommy Centola

Stuffed Sweet Potatoes

Last week was two breads. This week, I am sharing two stuffed potato dishes. Today's recipe uses the beloved sweet potato.


3 pounds small to medium sweet potatoes, unpeeled

1/2 cup dark brown sugar, divided

1/2 teaspoon ground cinnamon, divided

1/4 cup golden raisins

3 tablespoons butter, divided

1/4 cup milk

2 teaspoons pure vanilla extract, divided

1/4 cup all-purpose flour

1/3 cup pecans, chopped


Preheat oven to 400℉.


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 buttered combine with the flour, remaining brown sugar, pecans, remaining vanilla, and remaining cinnamon. Crumble evenly over potatoes.


Reduce oven to 350℉. Bake for 15-20 minutes or until topping is browned and potatoes are thoroughly heated.


Enjoy!!!

# CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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