Twice-Baked Sweet Potatoes with Brown Sugar Pecans – Sweet, Creamy, and Perfect for the Holidays! 🍠✨

Ingredients:

4 medium sweet potatoes 🍠
1/4 cup unsalted butter, softened 🧈
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt 🧂
1/3 cup heavy cream 🥛
For the Pecan Topping:

1 cup chopped pecans 🌰
1/4 cup brown sugar
2 tablespoons melted butter 🧈

Step-by-Step Directions:

Bake the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-50 minutes or until tender when pierced with a fork. Let them cool slightly. 🍠🔥

Scoop and Mix: Cut each sweet potato in half lengthwise and scoop out the flesh, leaving a small border to keep the skins intact. In a bowl, combine the sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, salt, and heavy cream. Mash until smooth and creamy. 🧈💛

Stuff the Potatoes: Spoon the sweet potato mixture back into the potato skins, filling them generously. Place the stuffed potatoes back on the baking sheet. 🍠✨

Make the Pecan Topping: In a small bowl, mix the chopped pecans, brown sugar, and melted butter. Spoon this mixture over the filled sweet potatoes for that sweet, nutty crunch. 🌰🔥

Bake Again: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes until the pecans are golden and caramelized. The aroma will be incredible! 🤤✨

Serve & Enjoy: Serve warm and enjoy these twice-baked sweet potatoes as a showstopping side dish. They’re creamy, sweet, and have the perfect crunch that makes them a hit for any holiday gathering! 🍁💛