Use the pumpkin pie spice blend for a quick and cost-effective way to enjoy the flavors of cinnamon, cardamom, ginger, allspice, and nutmeg.

Recipe by Southern Living December 2006

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Recipe Summary test

prep:
15 mins
bake:
1 hr 10 mins
cool:
5 mins
total:
1 hr 30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce sweet potatoes several times with a fork. Place on an aluminum foil-lined jelly-roll pan.

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  • 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.

Nutrition Facts

217 calories; calories from fat 11%; fat 2.9g; saturated fat 1.7g; mono fat 0.8g; poly fat 0.1g; protein 2.8g; carbohydrates 48g; fiber 4.2g; cholesterol 9mg; iron 0.7mg; sodium 71mg; calcium 59mg.
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