Enjoy last of fall harvest with Twice-Baked Sweet Potatoes

Robin McDaniel
Sweet potatoes are at their peak, so this twice-baked recipe is a perfect addition to your dinner table.

Sweet potatoes are at their peak, so this twice-baked recipe is a perfect addition to your dinner table.

Sweet potatoes have “cured out” very nicely by now and are at their peak of sweetness. If you are lucky enough to have some fresh sweet potatoes and a pecan tree in your yard, as does my sister Gail, this is a perfect, end-of-harvest recipe for you.

Pecans are “historical” for our family. The story goes that our great-grandmother Luzenia Moore dropped a pecan on the ground, stepped on it to ensure it was covered, then years later reaped the rewards from her pecan tree. Her daughter, our grandmother Hazel Rogers, picked up one of the pecans and started a tree for my sister Gail as they were starting to build their house.

Gail’s pecan tree is approximately 25 feet tall and has been bearing for several years. Pecans are falling now, so the combination of sweet potatoes at their peak and fresh pecans -- plus a little marshmallow for sweetness -- makes this a great recipe.

Enjoy!

Twice Baked Sweet Potatoes

4 medium to large sweet potatoes, washed

1/2 cup heavy cream

1/4 cup (1/2 stick) margarine, melted

1/2 cup brown sugar

1 tsp. vanilla

1 cup miniature marshmallows

1/2 cup chopped pecans

Preheat oven to 375 degrees. Place potatoes on a baking sheet and bake in oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest about 10 minutes.

Slice potatoes in half lengthwise then carefully scoop out the flesh, being careful not to damage the skin. Combine the scooped out potato flesh, heavy cream, melted margarine, brown sugar and vanilla. Stir until well-blended. Spoon back into potato shells, sprinkle marshmallows and pecans over top.

Return to oven and bake until marshmallows start to turn light brown. Serve hot.

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