I have a deep love for sweet potatoes. They are an excellent source of fiber and potassium and just taste amazing no matter what. These twice baked potatoes would be a perfect addition to your Thanksgiving meal!
Servings 2servings
Course Desserts, Side Dish
Cuisine American, Vegetarian
Ingredients
2sweet potatomedium
avocado oil
salt
1tbspbutterunsalted, softened
1tbspmilk
1/2tspcinnamon
2tspbrown sugar
1tbsporange juice
1/4cuppecanschopped
Method
Preheat oven to 350°F. Rub outside sweet potatoes with avocado oil (or desired oil). Season with salt and place on baking sheet. Prick each potato with fork several times and bake in oven for 1 hour until soft.
Remove potatoes from oven and cool slightly. Cut off the top third of each potato and carefully scoop out most of the sweet potato flesh, leaving about half an inch to provide support for the sweet potato.
Mash sweet potato flesh well. Add butter, milk and cinnamon and stir to combine. Spoon potato mixture back into sweet potato skins and and return to oven and bake for 10 minutes.
Meanwhile, combine brown sugar, orange juice, and pecans. Spread out on a baking sheet lined with aluminum foil. Bake for 5-6 minutes. Stir, then return to oven for an addition 5-6 minutes. Remove from oven, stir again, and let cool.
When potatoes are finished, remove from oven and top with pecans. Enjoy!
