Twice-Baked Sweet Potatoes
4 large sweet potatoes
3/4 cup chopped pecans, divided
1/2 cup golden raisins
1/4 cup firmly packed dark brown sugar
1/4 cup butter, softened
1/4 teaspoon salt
Preheat oven to 350°. Line a baking sheet with parchment paper or aluminum foil.
Wash and dry potatoes. Rub sweet potatoes with vegetable oil to coat skins. Place on prepared baking sheet. Bake for approximately 55 to 65 minutes until done. Cool until easy to handle.
Cut a thin slice off top of each potato lengthwise, being careful not to damage skins. Using a spoon, scoop out pulp, leaving 1/8-inch thick shells.
In a medium mixing bowl, combine sweet potato pulp, 1/2 cup pecans, raisins, brown sugar, butter, and salt; stir well to combine. Spoon mixture into sweet-potato shells.
Return filled shells to prepared baking sheet. Sprinkle with remaining 1/4 cup pecans. Return sweet potatoes to oven and bake for 20 to 25 minutes. Credits: Aimee Bishop