Prep Time
20 min
Cook Time
50 min
Yields
8 servings
A nutty topping of roasted pecans tastes great with bites of fluffy sweet potato filling.
Courtesy of Jennifer Low.
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ingredients
4
uniform sized sweet potaotes (1.5 kg)
1
Tbsp olive oil
¼
cup cream cheese softened
¼
cup maple syrup
2
Tbsp unsalted butter, softened
½
cup (50 g) coarsely chopped pecan pieces
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directions
Step 1
Preheat oven to 400 F.
Step 2
Cut sweet potatoes in half lengthwise. Rub all sides with olive oil.
Step 3
Line baking sheet with parchment paper. Place sweet potato halves, cut sides down, on lined sheet.
Step 4
Bake on middle rack of oven 30 minutes, until knife can pierce easily.
Step 5
Remove sweet potatoes from oven. Cool down for easier handling.
Step 6
Use spoon to scoop flesh from sweet potato halves, leaving 1/4-inch thick “lining” in “shells”.
Step 7
Use potato masher or back of wooden spoon to blend sweet potato flesh with cream cheese, maple syrup
Step 8
Top with pecan pieces. Continue baking in 400 F oven 15 minutes, until hot.