Twice-Baked Sweet Potatoes with Feta and Pecans

This is a good way to dress up sweet potatoes for the holiday table, but it’s simple enough for less formal occasions as well. You can use another sort of crumbly white cheese like ricotta or queso fresco, but I like the salty feta, and you can use walnuts instead of pecans; black walnuts are particularly good.

Bake potatoes by coating with vegetable oil and placing in a very hot oven for about an hour; bake an extra potato so you’ll have enough of the potato mixture to slightly overstuff. Cool potatoes, slit and scoop out the pulp, mix with butter and brown sugar, honey or molasses to taste and about a tablespoon each of feta and chopped nuts per potato depending on the size of the spuds. You can add raisins, but that’s gilding the lily in my book. Stuff potato shells, top with more cheese and bake in a hot oven until cheese is browned. Top with more pecans before serving.

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