Sweet Potatoes, Pecans, Hearty herbs and Maple Syrup do I need to say more!!!
Fall had officially begun here in Park City which means it’s sweet potato time! I absolutely love sweet potatoes they are sweet, earthy and so versatile. I actually only first started eating sweet potatoes a few years ago. Growing up with my mom’s side of the family being Irish the only type of potatoes we ate were russet potatoes. Shockingly enough a potato is the first thing I ever ate when I was around three months old. My grandma believes that they are one of the best foods for little ones and I have to believe her because she is 90 and still kicking.
I have officially jumped on the sweet potato train and they are now staple in my kitchen. Twice baked potatoes are perfect for snacking, a savory-ish dessert or side dish. Soft and creamy center with a nutty crumble topping. A new version of the all around favorite sweet potato casserole. Get your ovens ready for a new favorite potato in your home.
- 2 large Sweet Potatoes
- olive oil
- cinnamon sugar
- 2 tbsp grass fed butter
- 1 tsp cinnamon
- 1 tsp ginger
- ⅛ tsp cayenne
- ⅛ tsp clove
- Pecan Topping
- 2 cups pecans toasted,chopped
- 3 tbsp butter
- 2 tbsp maple syrup
- 1 tbsp fresh thyme and rosemary
- Preheat oven 375. Wash and clean 2 large potatoes. Poke a few holes in potatoes and with olive oil and coat in cinnamon sugar. Place directly on oven rack. Bake 30-40 minutes depending on size. Remove from oven cut in half and cool. Scoop potatoes into bowl. Mash with 2 tbsp grass fed butter, 1 tea cinnamon, ginger, salt and pepper , ⅛ tea cayenne &clove. Divide mixture into potato halves. Pecan crumble- 2 cups pecans toasted and chopped. Brown 3 tbsp butter in pan, add 2 tbsp maple syrup, Pinch of cayenne, 1 tbsp fresh thyme & rosemary (chopped) Season to taste with salt and pepper. Mix in pecans. Top potatoes with pecan mixture bake 350 for 20 minutes!
If you make this recipe please rate/comment and let me know what you think. Happy Fall 🙂