Golden-Crusted Baked Sweet Potatoes
4 servings
85 minutes
Baked sweet potato with a golden crust is the true embodiment of comfort and warmth. Inspired by European cuisine, this recipe combines the natural sweetness of sweet potatoes with spicy notes of cinnamon and nutmeg, along with a crunchy caramel crust made from cane sugar and pecans. The potato is baked until tender, then its flesh is transformed into a delicate filling with a hint of cayenne pepper's heat. The finishing touch is a golden nutty-sugar topping that creates a delightful contrast of textures. This dish works wonderfully as a standalone treat or as a side to roasted meat. It warms the soul, offers rich flavor experiences, and perfectly fits the atmosphere of family dinners.
1
Preheat the oven to 190 degrees.
2
Rinse the potatoes under cold water. Place the potatoes on a baking sheet and bake until soft, about 1 hour and 15 minutes. Remove from the oven and let the potatoes cool slightly. Then make a lengthwise cut in the potatoes and scoop out the flesh with a spoon. The main thing is to leave enough flesh inside the potato so it doesn't lose its shape.
- Sweet potato: 4 pieces
3
Mix the potato flesh, 2 tablespoons of sugar, cinnamon, nutmeg, cayenne pepper, and oil in a food processor until smooth. Season with salt and pepper to taste. Grease a baking sheet with oil. Arrange the potatoes on the sheet and fill them with the prepared filling.
- Cane sugar: 5 tablespoon
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Cayenne pepper: pinch
- Unsalted butter: 0.5 piece
- Vegetable oil: to taste
- Coarse salt: to taste
- Ground black pepper: to taste
4
Mix the remaining 3 tablespoons of sugar and pecans in a small bowl. Sprinkle each stuffed potato with the nut and sugar mixture. Bake for 10 minutes.
- Cane sugar: 5 tablespoon
- Chopped pecans: 0.5 glass