Frank's Recipes! Twice Baked Pecan Crusted Sweet Potatoes

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Twice Baked Pecan Crusted Sweet Potatoes

6 - 8 Good sized sweet potatos
1/4 cup butter
1 Tablespoon vanilla
1 - 2 cups light brown sugar
1 cup crushed pecans

Wrap the sweet potatoes in foil and bake in a 350 F oven for approx an hour, a little longer if you have very large sweet potatos. Place them on a sheet pan with sides because they will leak. When they are cool enough to handle cut a thin 1 1/2 to 2 inch slice off of the top and scoop out the soft insides to a bowl. Add butter and vanilla. Mix well then add about 1 cup of the brown sugar. At this point you need to adjust the filling to your desired sweetness. Add less brown sugar to start if you don't want them very sweet, add more if you like. Add 3/4 cup of the pecans, mix well and spoon back into the potato shells. Mix remaining pecans with an equal part of brown sugar and pack on top of the filled potatoes, return to 350 F oven and bake for 15- 20 minutes or until brown sugar on top is bubbly and liquid.