A brown sugar-and-pecan topping adds texture and flavor to smooth, twice-baked sweet potatoes.
SAVE ON THIS RECIPE!
Prepare 2 1/4 pounds large sweet potatoes as directed, but bake mashed mixture topped with pecan mixture in a 2-quart casserole instead of filling the potato skins.
Make pecan topping ahead, and freeze in a freezer bag for up to 6 months.
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