Twice Baked Sweet Potatoes With Pecans

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 4 large sweet potatoes, about 3 lbs
• 1/2 cup melted unsalted butter, divided
• 1 teaspoon orange zest, packed
• 3/4 teaspoon salt, divided
• 3/4 cup fisher® pecan halves, coarsely chopped
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

Recipe

• 1 preheat oven to 375°f.
• 2 pierce sweet potatoes all over with a fork. microwave on high for 15 minutes or until completely cooked through. let rest 5 minutes or until cool enough to handle.
• 3 topping: meanwhile, combine the pecans, flour, sugars, cinnamon and 1/4 teaspoons salt. stir to blend. mix in 1/4 cup butter. the topping should form sandy clumps. refrigerate.
• 4 split the potatoes in half lengthwise and scoop out some of the flesh inside. arrange the sweet potato “halves” on a baking sheet. in a medium bowl, combine the sweet potato flesh with the remaining 1/4 cup butter, orange zest and 1/2 teaspoons salt. spoon the filling back into each potato half and top with the topping on a baking tray. place the tray in the center of the oven and bake until the topping browns, 15-20 minutes. serve immediately.