Can I just tell you how excited I was to see so many Thanksgiving recipes on Jenna's site, The Painted Apron? I mean what perfect timing to have a scheduled SRC post and so many sweet potato/apple/pumpkin recipes to choose from? And they all looked so mouth-watering. You seriously need to head over to her site and check it out yourself!These sweet potatoes right here? They're to die for. They remind me of a cross between a sweet potato pie and a sweet potato casserole. The filling is silky smooth and the sweet, crunchy topping is a perfect pairing. These are so simple to make and would be an amazing addition to your Thanksgiving menu. I cooked the potatoes using the microwave (which saved me a good hour), so from start to finish they only took 30 minutes. THIRTY!! I know; crazy. Enjoy these, guys!
Makes 4 servings
- 2 medium sweet potatoes, scrubbed and dried
- 1 tbsp. butter
- 1 tbsp. brown sugar
- 1 tbsp. maple syrup
- 1/2 tsp. cinnamon
- 2 tbsp. brown sugar
- 1 tbsp. flour
- 1 tbsp. butter, melted
- 2 tbsp. pecans, chopped
- 1/4 tsp. cinnamon
To cook the potatoes: Either preheat oven to 400 degrees F. Pierce the sweet potatoes a few times with a fork, bake in a preheated oven until tender, about 45-60 minutes and let cool; OR pierce the sweet potatoes a few times with a fork, wrap in a paper towel and microwave on high 5-6 minutes or until tender.
Once cooked, cut the potatoes in half lengthwise, scoop out the flesh leaving 1.4 inch on the skin.
Heat the oven to 350 degrees F.
Mix the sweet potatoes flesh with the butter, brown sugar, maple syrup and cinnamon. Divide into four equal portions and spoon it back into the skins.
For the topping: Mix the brown sugar, flour, butter, pecans and cinnamon until it starts to form crumbs. Sprinkle evenly onto the stuffed potatoes.
Bake in the 350 degree F oven until the topping is a light golden brown, about 20 minutes.
Source: Adapted from The Painted Apron