Twice-Baked Sweet Potatoes with Feta and Pecans

This is a good way to dress up sweet potatoes for a holiday table and simple enough for less formal occasions. Use can use ricotta, but a salty feta is better.

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 to over-stuff.

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. Raisins are a nice touch.

Stuff skins with mix, top with cheese, and bake until browned. Sprinkle with pecans before serving.

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