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Loaded Sweet Potatoes

Sweet potatoes get baked and mixed til fluffy and topped with a praline pecan topping.
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Course Side Dish

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.
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