Recipe: Twice-Baked Pecan-Crusted Sweet Potatoes

Twice-Baked Pecan-Crusted Sweet Potatoes
rec.food.cooking/MareCat

6 - 8 good sized sweet potatoes
1/4 cup butter
1 Tablespoon vanilla
1 - 2 cups light brown sugar
1 cup crushed pecans

Bake the sweet potatoes in a 350 F oven for approximately an hour (until soft). Remove from oven and place on a sheet pan with sides (because they will leak). When they are cool enough to handle, cut a thin 1-1/2 to 2 inch slice off of the top of each sweet potato and scoop out the soft insides to a bowl. Add butter and vanilla. Mix well, then add about 1 cup of the brown sugar. (Adjust the filling to your desired sweetness. Add more brown sugar if you want it sweeter.) Add 3/4 cup of the pecans, mix well, and spoon back into the potato shells. Mix remaining pecans with an equal part of brown sugar and pack on top of the filled potatoes, return to the 350 F oven, and bake for 15- 20 min. or until brown sugar on top is bubbly.