Twice-Baked Sweet Potatoes Recipe
Sweet potatoes are my favorite type of potatoes so I cook with them often. I love to serve these to guests. They are surprised by the sweet flavor.—Aney Chatterton, Soda Springs, Idaho
- 4 medium sweet potatoes, peeled
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/3 cup orange juice
- 1 small ripe banana, mashed
- 1/4 cup chopped pecans
- Flaked coconut, optional
- 1. Scrub and pierce the potatoes; bake at 375° for 45-60 minutes or until tender. Cut a slice off top of each potato and scoop out the pulp, leaving skins intact.
- 2. Mash potatoes with butter, salt, orange juice and banana. Spoon mixture into shells and top with the chopped pecans. Sprinkle lightly with coconut if desired. Return to oven and bake 12-15 minutes or until heated through. Yield: 4 servings.
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