It’s Thanksgiving week!
We take our food very seriously here in the Biegel family, so you know we enjoy any excuse to gather for a feast.
Last year, Sarah whipped up some delicious Pecan Pie Twice Baked Sweet Potatoes with Festival Foods and other Green Bay Packer wives. This was a hit and will be a staple in Thanksgiving feasts to come. This recipe can be used as a single serve, or can be baked in a pie dish as a larger side dish.
2 medium sweet potatoes
2 Tbsp coconut oil
1 tsp cinnamon
1/2 tsp salt
3 Tbsp maple syrup
1/3 cup pecans, chopped
Preheat oven to 375. Line baking sheet with aluminum foil. Place sweet potatoes on baking sheet and bake for 1 hour, or until soft. Once soft and cooled slightly, cut sweet potato lengthwise and scoop the scoop insides into a bowl. Add coconut oil, cinnamon and salt to the sweet potato and mash until mixed. Scoop back into sweet potato skins. In a small bowl, mix together pecans and maple syrup. Add to tops of sweet potatoes and bake for another 15 minutes, or until sweet potato is set. Serve warm. Makes 4 servings. Enjoy!
*If you’d like to bake in a dish for a larger side, double recipe and bake for 20-30 minutes, or until sweet potato mixture is set.