How To Make Sweet Potato w/ Caramel Pecan Strudel Topping

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

pecans

💰Cheaper: walnuts

Walnuts are often less expensive and provide a similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

caramel sauce

🥗Healthier: date syrup

Date syrup is a natural sweetener with a similar consistency.

Preheat the oven to 375°F (190°C).

Wash the sweet potatoes and stab them with a fork a few times.

Place the sweet potatoes in the oven and bake for 30 to 40 minutes, checking for doneness.

In a pot, combine 1/2 cup light brown sugar, 4 tablespoons butter, and 1/4 cup heavy cream.

Heat the mixture on the stove until it melts together, simmering for 5 minutes.

After 5 minutes, add salt and chopped pecans to the sauce and mix well.

Once the sweet potatoes are cooked, cut them open and let them cool slightly before scraping out the insides into a bowl.

Add 2 tablespoons of butter to the warm sweet potato flesh and mix until melted.

Add 1 teaspoon of salt, pepper, 1/2 teaspoon of nutmeg, and 1/4 cup of chopped toasted pecans to the sweet potato mixture and stir until combined.

Gently stuff the sweet potato skins with the mixture, filling them to the top.

Pour the caramel sauce over the stuffed sweet potatoes, being gentle to avoid spills.

Remove the stuffed sweet potatoes from the oven after about 20 minutes, ensuring the pecans are caramelized and brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens