Twice Baked Sweet Potatoes

• 4 medium size sweet potatoes

• 5 tablespoons light brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 stick unsalted butter

• Vegetable oil, for greasing roasting tray

• salt and pepper to taste

• 1/2 cup chopped pecans

Preheat the oven to 375 degrees F.

Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes.

Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise.

Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.

Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper.

Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.

Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes.

Finish the potatoes under the broiler for the top to brown 30 seconds to 1 minute