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!!!
