Tip: Use dark brown sugar, if you can find it, for a nice molasses taste.
4 Medium to Large Sweet Potatoes
4 Tbsp. Butter (1/2 Stick)
1/2 Tsp. Ground Cinnamon
1/4 Tsp. Ground Nutmeg
6-7 Tbsp. Brown Sugar
Salt and Pepper to Taste
1/3 C. Chopped or Whole Pecans
1/3 C. Chopped Walnuts
Preheat the oven to 375°F. Once at temperature, place the sweet potatoes on a baking sheet and bake an hour and 5-20 minutes depending upon the size of the potato. You will need to check them occasionally. Remove the potatoes from the oven when the flesh is soft.
While cooking the sweet potatoes combine 4 tablespoons of brown sugar with the pecans and walnuts in a small dish. Set aside.
When the potatoes are cooked, carefully cut away the top bit of a sweet potato off, including the skin. Place the cut bit of flesh into a large mixing bowl. Discard the skin. Then, scoop out the rest of the flesh using the hole you just made, making sure to leave enough around the skin so that the sweet potato holds its shape. Repeat for all the potatoes until you have a big bowl of sweet potato flesh.
Add the cinnamon, nutmeg, butter, salt, and pepper. You can add either 2-3 tablespoons of sugar depending on your preference. The hot sweet potato should melt the butter. Once the butter is melted, combine everything thoroughly until the mixture is light and fluffy.
Distribute the mixture out evenly into the potato shells. Top each potato with the nut and sugar mixture. Place in the oven and bake for another 10-12 minutes, broiling the last few minutes.
Remove from the oven, let cool slightly, and enjoy!!!