How to Make Twice-Baked Sweet Potatoes | Hilah Cooking

Name: How to Make Twice-Baked Sweet Potatoes | Hilah Cooking
Total time: 75 min
Ingredients: 2 Sweet potato; 4 tbsp Sour cream; 2 tbsp Butter; 2–4 tsp Brown sugar; ¼ tsp Salt; ¼ tsp Black pepper; ½ cups Almond, sliced; 2 tbsp Honey

By Hilah Cooking · 75 min

Ingredients

Sweet potato2
Sour cream4 tbsp
Butter2 tbsp
Brown sugar2–4 tsp
Salt¼ tsp
Black pepper¼ tsp
Almond · sliced½ cups
Honey2 tbsp

Instructions

Scrub the potatoes and prick them several times with a knife tip. Microwave about 8 minutes until tender (or bake at 400°F for 30 minutes).
Slice the potatoes in half lengthwise and let them cool until you can handle them.
Set the oven to 375°F.
For the honeyed almonds, stir the almonds and honey in a dry skillet over medium-high heat for 3 to 4 minutes, until the nuts are coated and toasted. Spread on waxed or parchment paper, sprinkle with coarse salt, and let cool.
Scoop the flesh out of each potato half, leaving a ¼-inch shell, and put the flesh in a bowl.
Mash the flesh with the sour cream, butter, brown sugar (to taste), salt and pepper.
Spoon the filling back into the shells and top with some of the honeyed almonds.
Bake for 20 minutes, or until heated through.

Summarized from Hilah Cooking's video. Watch it for the details.

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