A nutty topping of roasted pecans tastes great with bites of fluffy sweet potato filling.
Courtesy of Jennifer Low.
uniform sized sweet potaotes (1.5 kg)
Tbsp olive oil
cup cream cheese softened
cup maple syrup
Tbsp unsalted butter, softened
cup (50 g) coarsely chopped pecan pieces
Preheat oven to 400 F.
Cut sweet potatoes in half lengthwise. Rub all sides with olive oil.
Line baking sheet with parchment paper. Place sweet potato halves, cut sides down, on lined sheet.
Bake on middle rack of oven 30 minutes, until knife can pierce easily.
Remove sweet potatoes from oven. Cool down for easier handling.
Use spoon to scoop flesh from sweet potato halves, leaving 1/4-inch thick “lining” in “shells”.
Use potato masher or back of wooden spoon to blend sweet potato flesh with cream cheese, maple syrup
Top with pecan pieces. Continue baking in 400 F oven 15 minutes, until hot.