Ingredients

The following ingredients have 4 Servings
  • 5 large sweet potatoes
  • 1/2 cup melted unsalted butter (divided in two bowls)
  • 1 tsp. orange zest (packed)
  • 3/4 tsp. salt (divided in two bowls)
  • 3/4 cup Pecan Halves (chopped)
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 cup dry oatmeal
  • 1/4 tsp. salt

Instruction

  • Bake the Sweet Potatoes (click for recipe)
  • while the potatoes are in the oven, combine the pecans, flour, sugars, oatmeal, cinnamon and 1/4 tsp. salt. Stir to blend. Mix in 1/4 cup butter. The topping should form sandy clumps. Refrigerate.
  • after potatoes are baked, slice the potatoes in half lengthwise and scoop out some of the flesh inside. be sure to leave at least 1/4 inch insides in tact, to keep the form of the potato. Arrange the halves on a baking sheet.
  • In a medium bowl, combine the sweet potato filling with the remaining 1/4 cup butter, orange zest and 1/2 tsp. salt. Spoon the filling back into each potato half
  • top with the topping mixture. Place the tray in the center of the oven and bake at 375F until the topping browns, 15-20 minutes. cut in half if desired. Serve immediately.