Sweet Potatoes, Pecans, hearty herbs and Maple Syrup do I need to say more!!!
Fall had officially begun and I have to say almost over 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 91 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. I made these for a up coming cooking segment on Fox13 The Place here in Salt Lake City and I am so excited for it to air!
These potatoes are stuffed with ginger, garlic and a hint of browned butter. Then topped with a rosemary pecan, jalapeño, maple crumble. All the yummy warm holiday flavors in one bite. Perfect for a side dish or even an appetizer at you next holiday meal! Can be made ahead and the whole family will love!
Get your ovens ready for a new favorite sweet potato dish in your home.
Twice Baked Sweet Potatoes with Rosemary Pecan Crumble
- 4 medium sized sweet potatoes
- 1/2 cup grass fed butter browned and cooled
- 1 tsp fresh grated ginger
- 1 tsp fresh grated garlic
- 1 tsp kosher salt
- 1 cup chopped pecans
- 1 tbsp fresh chopped jalopeno
- 1 tsp fresh chopped rosemary
- 2 tbsp maple syrup
- pinch cayenne pepper
- Heat oven to 375ºF.Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. Place reserved skins back on baking sheet. To the bowl with the flesh add ginger, garlic and 4 tbsp browned butter. Season with salt and mix. Evenly distribute flesh back into skins.In the same bowl add remaining butter, maple syrup, rosemary, pecans, jalopeno and cayenne. Mix until nuts are coated and divide mix onto the potatoes.Bake at 375'F for 15 minutes or until topping is golden and crispy.
If you make this recipe please comment below I love to hear from you!!