Twice-Baked Sweet Potatoes

Ingredients

• 1 pinch cayenne pepper 
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground nutmeg 
• 4 servings kosher salt and pepper black freshly ground
• 5 tablespoons brown sugar light
• 0.5 cup pecans chopped
• 4 medium size sweet potatoes 
• 0.5 stick butter unsalted
• 4 servings vegetable oil for greasing roasting tray

Equipment

• food processor
• bowl
• oven
• broiler

Directions

1. Preheat the oven to 375 degrees F.
2. Lightly scrub the sweet potatoes under cold running water.
3. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes.
4. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
5. Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper.
6. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
7. Combine the remaining 3 tablespoons sugar and pecans in a small bowl.
8. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping.
9. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.