Stuffed sweet potatoes are individual sweet potato casseroles that are perfect for smaller gatherings or weeknight dinners when you just want those Fall flavors without having to commit to a big dish of sweet potato casserole. The star of the dish is the praline pecans that top the sweet potatoes. I recommend making them the day before so they get nice and crunchy. If you are making everything same-day just make the pecans as early as you can so they can start drying out on the pan. If you make them the day before, store in a tupperware container once they’ve sat out for 3-4 hours.
The potoates get baked until soft. For me I find 400 degrees, middle rack, for one hour does the job. The more potatoes you’re baking, the longer the cook time will be. Always do the press test, though. If you can’t easily squeeze the potato, cook them longer. You want a soft potato that melts in your mouth. Once potatoes are cooked through, open them up and mix the insides first with a fork. You can even create a little well in the middle to hold the butter, milk, maple syrup, cinnamon and salt. It’s important to not add everything before mixing the insides or half your ingredients will spill out of the potatoes. So mix first, add all the goodness, mix again until everything is fluffy and incorporated.
Top with the praline pecans, a drizzle of maple syrup and a sprinkle of flaky salt.
Loaded Sweet Potatoes
Ingredients
- 2 medium to large sweet potatoes
- 4 tbsp maple syrup divided
- 2 tbsp salted butter divided
- 2 tbsp milk divided
- 1 tsp salt divided
- 1/2 tsp cinnamon divided
Praline Pecan Topping
- 1 c pecans
- 1 tbsp salted butter
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Clean and bake sweet potatoes in a 400 degree oven for an hour until very tender
- While the potoates bake make your praline pecan topping by adding pecans to a dry pan over medium heat and allowing to warm up and get slightly toasted.
- Be sure to move the pecans around so they don't burn. Cook for 3-4 minutes.
- Add a tablespoon of butter to the pan and allow to melt. Add maple syrup, cinnamon and salt to the pan as well. Toss to coat the pecans.
- Cook for 2 minutes, stirring often.
- Lay pecans out on a parchment lined pan to dry out and get crunchy. The longer they sit out the crunchier they get. This is also a step that can be done a day before to ensure a lot of crunch.
- Remove sweet potatoes from the oven, slice open and mix the insides with a fork before adding 1 tbsp butter, 1 tbsp milk, 2 tbsp maple syrup, 1/4 tsp cinnamon and 1/2 tsp salt to each potatoes.
- Mix well and top with the praline pecans.