Thanksgiving Special: Twice-Baked Coconut-Pecan Sweet Potatoes
  1. Position rack to the center of the oven and heat to 375 degrees.
  2. Bake potatoes on a rimmed baking sheet until a fork is easily inserted, about 1 hour. Once cool enough to handle, cut potato lengthwise and gently scoop out the majority of the flesh with a spoon, taking care not to break the skin.
  3. In a medium bowl, smash flesh against the sides with a fork until no large clumps are visible. This will produce a smooth but denser filling. If you prefer a lighter and more airy filling, feed the flesh through a ricer.
  4. Add the coconut milk, maple syrup, spices, and ½ tsp. of salt and ¼ tsp. of pepper until fully incorporated.
  5. Spoon mix back into the skins and top with pecans and coconut, gently pushing down on topping as to adhere to the potato. Place the potatoes back on the baking sheet and bake until topping is golden brown and crispy, about 15 minutes. Let rest for 5 minutes before serving.
Recipe Notes

* This recipe can easily double.
Our thanks to Food Schmooze® listener Danielle Padula, who works in the test kitchen at Fine Cooking magazine.