In November, sweet potatoes are a extremely popular on dinner tables across the US. From candied yams to sweet potato pie, there are plenty of options.  To be honest I get bored pretty easy and I wanted to create a sweet potato dish that is elevated and equally delicious. I love twice baked potatoes so I decided to create an elevated sweet potato version.  There’s many recipes available ones can try for the twice baked sweet potato. I think that my recipe is an equal contender for your dinner table. These potatoes are stuffed with ingredients such as pure maple syrup, pecans

and a blend of spices that certainly make this recipe mouthwatering and delicious. Use this recipe for an everyday autumn meal, side or for holidays such as thanksgiving. I always give my best to every dish I created.  I hope you all enjoy!

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Tim's Twice Baked Sweet Potatoes

A baked delicious autumn treat that will be a superstar on any table.

Servings

People

Ingredients

• 4 medium sweet potatoes
• 4 Slices of Bacon
• 1/4 cup light brown sugar
• 1/4 cup pure maple syrup
• 4 tbsp salted butter
• 1/2 cup chopped pecans
• 1/4 cup cream cheese
• 1 tsp fresh thyme
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp nutmeg
• 1 tsp salt
• 1/4 cup mini marshmallows

Servings People Ingredients 4 medium sweet potatoes 4 Slices of Bacon 1/4 cup light brown sugar 1/4 cup pure maple syrup 4 tbsp salted butter 1/2 cup chopped pecans 1/4 cup cream cheese 1 tsp fresh thyme 1 tsp cinnamon 1/2 tsp allspice 1/4 tsp nutmeg 1 tsp salt 1/4 cup mini marshmallows

Instructions

1. Preheat oven to 375 degrees
2. Wash and scrub the skins of sweet potatoes and place on a baking sheet. Poke holes using a fork around each potato. Bake for 50 minutes to an hour. Use a fork to check if they are tender on the inside. Set aside and cool.
3. Coat bacon with brown sugar and lay strips on a baking rack. Place the rack over a baking sheet to catch the drippings. Bake for 15 minutes. Remove from oven, diced and set aside.
4. Cut around the top of each potato with a pairing knife and remove each top. Scoop out the inside of each sweet potato in a large mixing bowl. Be careful not to scoop out too much. Leave some of the sweet potato around the edges to support the skins.
5. Add the syrup, butter, cream cheese, chopped pecans, and spices to the mixing bowl and mash everything together until smooth.
6. Scoop the potato mixture back into the skins and top with mini marshmallows. Place onto a baking sheet and bake for 10 minutes. Remove and top with diced bacon. Return the potatoes back to the oven and BROIL for 3 minutes or until marshmallows are browned.

Recipe Notes

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