4 medium sweet potatoes, washed & dried
3 TBSP brown sugar
3 TBSP butter
1 cup sour cream
1 tsp salt
1/2 tsp cinnamon
Toppings:
1 tsp butter, quartered
toasted, chopped pecans
INSTRUCTIONS:
Heat the oven to 400°F. Using a fork, poke holes in sweet potatoes. Lightly coat potatoes with cooking spray, sprinkle with kosher salt, and place on a baking sheet lined with foil or parchment. Bake in the oven for approximately 50 minutes or until done.
Once potatoes are cooked, let them cool completely. Using a sharp knife, cut an oval on the top of each potato. Remove top and discard. Scoop out the cooked potato. Remove top and discard. Scoop out the cooked potato, laving a wall around the edge of the inside of the potato. Place the scooped cooked potato into a medium-size bowl.
Add butter, brown sugar, sour cream, salt, and cinnamon to sweet potatoes. Using a hand mixer or potato masher, whip all the ingredients until smooth. Spoon mixture back into each potato.
Heat oven to 350° F. Place stuffed potatoes on a baking sheet and place in oven. Bake for 10 minutes, until hot. If desired, broil for 1-2 minutes until golden brown.
Remove potatoes from the oven, place one pat of butter on each potato and sprinkle on toasted pecans.
Serve and Enjoy!
*Recipe from asouthernsoul.com
*Image from savorynothings.com
