Twice-Baked Sweet Potatoes with Feta and Pecans

This is a good way to dress up sweet potatoes for the holiday table simple enough for less formal occasions. Use can use ricotta, but I like the salty feta. 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 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 potato shells, top with more cheese and bake until browned. Top with more pecans before serving.

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