Mashed sweet potatoes is combined with butter, cinnamon and brown sugar, loaded onto crispy potato skin boats, and topped it with an incredible brown sugar pecan topping. Such a delicious and festive side dish for the Christmas and Thanksgiving holidays.
Clean sweet potatoes by scrubbing them under warm water.
Place on a baking sheet and bake for 50-60 minutes, or until cooked all the way through.
Meanwhile, prep the topping by tossing together the pecan pieces and brown sugar. Set aside.
Once potatoes are cooked. Allow them to cool for a few minutes. Cooling longer will make handling them even easier.
Slice each potato in half lengthwise. Scoop out the flesh making sure to leave a lining of flesh to help the skin hold its shape. Place the scooped flesh into a medium sized bowl.
Mash the scooped flesh until you have a smooth consistency.
Add in the remaining ingredients: egg, brown sugar, butter, cinnamon, and salt. If the potatoes are not warm enough to melt the butter, be sure to melt it before adding. Mix until all of the ingredients are fully incorporated.
Return the mixture to the sweet potato skins. Top with the prepared topping.
Keeping the oven at 400℉, bake for another 15 minutes or until pecans are slightly caramelized.
Remove from oven. Serve and enjoy!
Notes
Make Ahead and Reheating Instructions: Assemble sweet potatoes but do not top with pecan crumble. Make sure sweet potatoes cool and store them in an air tight container in the refrigerator for up to 5 days, or in freezer for up to 2 months. Store pecan crumble in an air tight container in room temperature. To reheat, bring frozen twice baked sweet potatoes to a defrost/room temperature. If possible, let it sit overnight in refrigerator. Reheat sweet potatoes in the oven at 350℉ until it is heated through, an additional 10-15 minutes of heating time is needed since we are cooking from a chill state.