Danielle Christy with Savor the Kitchen says growing up Irish, the only potatoes she ate were russet. But a few years ago she says she discovered sweet potatoes, and now they're a staple in her kitchen.
With a soft and creamy center and a nutty crumble topping, Danielle says twice baked sweet potatoes are perfect for snacking, side dish or even a savory-ish dessert.
Twice Baked Sweet Potatoes with Rosemary Pecan Crumble
• 4 medium sized sweet potatoes
• 1/2 cup grass fed butter browned and cooled
• 1 tsp fresh grated ginger
• 1 tsp fresh grated garlic
• 1 tsp kosher salt
• 1 cup chopped pecans
• 1 tbsp fresh chopped jalopeno
• 1 tsp fresh chopped rosemary
• 2 tbsp maple syrup
• pinch cayenne pepper
1. Heat oven to 375ºF.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. Place reserved skins back on baking sheet. To the bowl with the flesh add ginger, garlic and 4 tbsp browned butter. Season with salt and mix. Evenly distribute flesh back into skins.In the same bowl add remaining butter, maple syrup, rosemary, pecans, jalopeno and cayenne. Mix until nuts are coated and divide mix onto the potatoes.Bake at 375'F for 15 minutes or until topping is golden and crispy.