First off.... oh my goodness, these are my newest favorite way to eat sweet potatoes.
Let's talk about these beautiful, tasty bits. Sweet potatoes contain vitamins A, C, potassium, manganese, B6, B5 and E. They also contain small amounts of protein. Sweet potatoes are a great source of fiber, we all know we need fiber in our diets.
Now, let's talk a little about the secondary star: pecans! Pee-cans pah-cons no matter how you say it, these beauties are heart healthy! They are also rich in vitamins that are great for skin, eyes, teeth, bones, muscles and nerves.
Now don't get me wrong, I'm sure it's a stretch to call these beauties "healthy", but they're definitely a healthier alternative to regular potatoes.
I hope you enjoy this recipe as much as we do.
Sweet potatoes
4 medium sweet potatoes washed and dried
2 tablespoon butter salted or unsalted
3 tablespoon maple syrup
¼ teaspoon salt
1 teaspoon cinnamon
Pecan streusel topping
¾ cup pecans roughly chopped
1 teaspoon cinnamon
¼ cup gluten free flour (I use bobs red mill 1:1 gf flour)
2 tablespoon butter
2 tablespoon maple syrup
Instructions:
Bake the clean sweet potatoes in a 425F degree oven until soft in the center. This will take between 40-55 minutes. Check the doneness of the sweet potatoes by inserting a knife in the center, if it's soft it's ready.
Reduce the heat to 350F, then let the sweet potatoes cool down until you can handle them without burning your hands.
Slice the sweet potatoes lengthwise, about ¾ of the way up. This will remove the top, leaving the flesh of the sweet potato visible. Scoop out the sweet potato and put in it a medium bowl, making sure to leave about ¼ inch of sweet potato in the skin to help keep the whole thing stable and supported.
Mash the sweet potatoes, add in the butter, maple syrup, salt, and cinnamon, and mix to combine.
Stuff the sweet potatoes with the seasoned mashed sweet potatoes and top with the pecan streusel.
Bake the sweet potatoes one more time for 20-30 minutes or until the filling is hot and the topping is golden and crispy.
Make the pecan topping
Mix in the chopped pecans, maple syrup, cold cubed butter, cinnamon, and salt with a fork until crumbly.
Top each sweet potato with the pecan filling and bake. (see above)
Comments