@nors560:

نور Nor
نور Nor
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Tuesday 03 November 2026 14:13:53 GMT
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Just when you thought sweet potatoes couldn’t get any better, Nicole whips up these twice-baked pecan pie sweet potatoes, perfect as a sweet side dish or dessert. 🍠 Tap the link in bio to get the recipe. Save this recipe and more favorites in the @myrecipes app. ❤️ Ingredients: 3 large sweet potatoes 1/2 cup brown sugar 5 tablespoons cold salted butter, divided 1/3 cup dark corn syrup 2/3 cup finely chopped pecans 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Directions: Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Wash potatoes and prick each with a fork a few times. Place potatoes on the prepared baking sheet. Bake in the preheated oven until soft, about 1 hour. Meanwhile, add brown sugar to a saucepan. Cut 3 tablespoons butter into small cubes and add it to the pan, along with corn syrup, pecans, vanilla extract, and salt. Bring mixture to a boil over medium-high heat, stirring very often. Once at a boil, allow it to boil for 1 1/2 minutes. Remove from heat to cool until just warm. When potatoes are cool enough to handle, cut each one in half lengthwise. Scoop out most of the inside of the large potatoes into a large bowl, leaving about 1/4-inch around the edge. Add remaining butter to the sweet potatoes in the bowl and mash until mostly smooth. Stir 1/2 cup pecan mixture into the mashed potatoes and spoon mixture back into the hollowed sweet potato halves. Bake sweet potatoes for 15 minutes. Top potatoes with remaining pecan mixture. 🎥: Nicole McLaughlin @nicolesperfectbite #sweetpotatoes #thanksgiving
Just when you thought sweet potatoes couldn’t get any better, Nicole whips up these twice-baked pecan pie sweet potatoes, perfect as a sweet side dish or dessert. 🍠 Tap the link in bio to get the recipe. Save this recipe and more favorites in the @myrecipes app. ❤️ Ingredients: 3 large sweet potatoes 1/2 cup brown sugar 5 tablespoons cold salted butter, divided 1/3 cup dark corn syrup 2/3 cup finely chopped pecans 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Directions: Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Wash potatoes and prick each with a fork a few times. Place potatoes on the prepared baking sheet. Bake in the preheated oven until soft, about 1 hour. Meanwhile, add brown sugar to a saucepan. Cut 3 tablespoons butter into small cubes and add it to the pan, along with corn syrup, pecans, vanilla extract, and salt. Bring mixture to a boil over medium-high heat, stirring very often. Once at a boil, allow it to boil for 1 1/2 minutes. Remove from heat to cool until just warm. When potatoes are cool enough to handle, cut each one in half lengthwise. Scoop out most of the inside of the large potatoes into a large bowl, leaving about 1/4-inch around the edge. Add remaining butter to the sweet potatoes in the bowl and mash until mostly smooth. Stir 1/2 cup pecan mixture into the mashed potatoes and spoon mixture back into the hollowed sweet potato halves. Bake sweet potatoes for 15 minutes. Top potatoes with remaining pecan mixture. 🎥: Nicole McLaughlin @nicolesperfectbite #sweetpotatoes #thanksgiving

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