At this moment, I know exactly why I love this season. I’m sitting here in my living room, cozy knee high socks on my feet, while my Christmastime candle crackles on my kitchen counter. This is the best I’ve felt since the cold weather came in and I think it’s because to top this moment off, the aromas of these amazing sweet potatoes still lingers in the air. You’re going to feel as amazing as I do right now when you make these this week, I can guarantee it.
You know, I never really liked the sweet potatoes on the Thanksgiving dinner table. My oldest sister would usually make the sweet potatoes. Although she’ll be the first one to admit that cooking really isn’t her thing, she did a fine job following all these recipes for sweet potatoes and everyone else loved them. I think my issue with sweet potatoes came from the fact that they weren’t quite a dessert and they weren’t exactly a savory appetizer. The sweet potatoes my big sis made called for marshmallows and something about mixing marshmallows with a vegetable weirded me out! I seriously don’t know why, considering I’ve been known to make a dessert or two with veggies hidden in them!
Anyways, I gave sweet potatoes another chance, and I am sooo glad I did. This recipe for twice baked potatoes has a good mix of savory and sweet. And no marshmallows. The warm and spicy cinnamon and ginger flavors work so amazing with the crumbly, crunchy, and sweet pecan topping. Wow, I could eat the topping alone for breakfast, lunch, and dinner. For now, I plan on finishing what I made for the next 3 days, and then taking this recipe back to my family in Michigan for Thanksgiving. Woo! They are going to be double glad to see me.
- 2 medium sized sweet potatoes
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger powder
- ⅛ teaspoon ground nutmeg
- Salt and pepper to taste
- 1 teaspoon light olive oil
- 1 ½ tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- ½ cup chopped pecans
- Preheat the oven to 400 degrees fahrenheit.
- Loosely wrap whole sweet potatoes and place on a baking sheet. Bake until soft, about 45 minutes. Set aside to cool.
- Meanwhile, prepare the topping. Melt butter, add brown sugar and stir. Add pecans and flour and toss until well combined.
- Cut potatoes in half. Scoop out the potato with a spoon into a bowl. Add cinnamon, ginger, nutmeg, salt and pepper and mash with a fork until smooth.
- Rub outside of potato skins with olive oil using your hands.
- Fill each skin with ¼ of the mixture. Top with the topping and press down slightly to secure.
- Bake uncovered for another 20 minutes. Serve immediately.
- For larger portions, you can slit one potato on one side (don't cut all the way through) and scoop it out with a spoon. I did it both ways and both worked out fine!