Use the pumpkin pie spice blend for a quick and cost-effective way to enjoy the flavors of cinnamon, cardamom, ginger, allspice, and nutmeg.
Pierce sweet potatoes several times with a fork. Place on an aluminum foil-lined jelly-roll pan.
Bake at 350° for 1 hour or until tender; cool 5 minutes.
Cut a 1 1/2-inch-wide strip from top of each baked potato. Carefully scoop out pulp into a medium bowl, leaving shells intact.
Mash together pulp, brown sugar, and next 5 ingredients. Spoon mixture evenly into shells. Place shells on jelly-roll pan.
Bake at 350° for 10 minutes or until thoroughly heated. Top potatoes evenly with 2 Tbsp. chopped toasted pecans, if desired.
Note: Nutritional analysis does not include pecans.
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