So easy, yet SO GOOD ** Just a touch of maple syrup to enhance the natural sweetness of the sweet potatoes ** Smooth, buttery inside with the slight crunch of pecans **
Baking times are flexible * If you have something else in the oven at 350, just bake the potatoes a little longer than recipe says.
2 medium-large sweet potatoes
4 TB soft butter (or butter substitute)
1 TB real maple syrup
1 TB brown sugar (I used dark)
1 tsp McCormick’s Smokehouse Maple seasoning
1/2 tsp Kosher salt
Pecans (about 2 TB chopped, with a few whole ones for the top).
Make a few slices (or stabs) in the top of the washed sweet potatoes. Bake at 375 (or 400) for 1 hour to 1-1/2 hours, until they’re soft. Remove from oven.
Cut a thin slice off the top of the sweet potato. Carefully remove all of the potato from inside the skin, and put into a bowl. Add the rest of the ingredients and mash well (I used a hand masher). Gently pile back into the sweet potato shells and top with a few whole pecans.
Bake at 350-375 for about 20-30 more minutes, or until hot. (Or, you can put them into the microwave on a microwave-proof plate, covered lightly with waxed paper ~ microwave about 5 minutes, or until hot).