- 4 medium-size sweet taters
- 5 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch red pepper cayenne
- 1/2 stick unsalted butter
- Vegetable oil, for greasing roasting tray
- Kosher salt and freshly ground pepper
- 1/2 cup chopped pecans
Preheat the oven to 375 levels F.
Gently scrub the sweet taters under cold flowing water. Put the taters on the roasting tray and bake until tender, one hour fifteen minutes. Remove in the oven and permit the taters to awesome slightly before reducing the very best third from the taters lengthwise. Scoop the flesh utilizing a large spoon (leave enough around the base therefore the skin holds its shape) and reserve bases.
Add some potato flesh, two tablespoons from the sugar, cinnamon, nutmeg, red pepper cayenne and butter to some mixer. Process before the ingredients are totally combined and also the puree is smooth. Season with pepper and salt. Drizzle a roasting tray after some oil. Set the potato skin bases upright around the tray and fill using the mixture.
Combine the rest of the 3 tablespoons sugar and pecans in a tiny bowl. Sprinkle the top of the each stuffed yams using the sugar-pecan topping. Bake ten minutes. Finish the taters underneath the broiler for that the top to the brown, one minute, if preferred.
Recipe thanks to Guy Fieri