Twice-Baked Stuffed Vanilla-Cinnamon Sweet Potatoes

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A Note from Feedfeed

Sweet potatoes are roasted, then the flesh is scooped and mashed with Frontier Co-Op Ceylon Cinnamon and Organic Vanilla Extract. Stock your spice cabinet with Frontier’s Ceylon cinnamon, sometimes referred to as "true cinnamon," to bring a more delicate and sweet flavor to baked goods or fragrant stews than other varieties. Frontier’s Vanilla Extract is made with no added sugars and has a sweet buttery finish which is ideal for all of your holiday baking needs or as an unexpected floral aroma for these sweet potatoes! Spooned back into their jackets and topped with cinnamon and maple pecans, a creamy tahini drizzle and garnished with fresh herbs, these potatoes make a statement on any holiday table. To garnish like a pro, use a mixture of herbs, maybe keep a few leaves whole and don’t think too much about it. An effortless sprinkle of flakey salt and herbs before serving is all you need to make these pop! 

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  • Recipe Card
Prep time 15mins
Cook time 1hr 10mins
Serves or Makes: 8 sweet potato halves

Recipe Card

Maple Pecan Crumble

ingredients

Tahini Drizzle

ingredients

Sweet Potatoes

ingredients

Maple Pecan Crumble

Method

  • Step 1

    In a small bowl, combine pecans, maple syrup, cinnamon and salt. Set aside.

Tahini Drizzle

  • Step 1

    In a small bowl, combine tahini, maple syrup, cinnamon and a few tablespoons of warm water to reach a drippy consistency. Set aside.

Sweet Potatoes:

  • Step 1

    Prick sweet potatoes a few times with a fork. Place on a parchment-lined baking sheet. Bake for 45-50 minutes at 375°F until tender. Baking time will vary depending on the size of sweet potatoes.

  • Step 2

    Remove from oven to reduce temperature to 350°F. Allow sweet potatoes to cool. Slice in half lengthwise and scoop out the flesh, leaving a ¼” border inside skin. You should have about 1 - ½ cups flesh. Mash with a fork. Add maple syrup, vanilla, cinnamon and salt, mashing until smooth.

  • Step 3

    Arrange sweet potato skins on baking sheet. Scoop filling into potato skins. Sprinkle with Maple Pecan Crumble. Bake for 15-20 minutes until pecans are golden brown. Drizzle with tahini and garnish with herbs before serving.