Twice-baked Sweet Potatoes

A sure-to-please dish for your Thanksgiving table, courtesy of Guy Fieri.

4 medium-size Summertime Sweets

5 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch cayenne pepper

1/2 stick unsalted butter

Vegetable oil, for greasing roasting tray

Kosher salt and freshly ground black pepper

1/2 cup chopped pecans

Preheat oven to 375 degrees F.

Place lightly scrubbed potatoes on a roasting tray and bake until tender, 1 hr. 15 min. Remove from oven and allow the potatoes to cool slightly before cutting off the top 1/3 of the potatoes lengthwise. Scoop out the flesh (leave enough on the base so the skin holds its shape) and reserve bases.

Add the potato flesh, 2 tablespoons sugar, cinnamon, nutmeg, cayenne pepper 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 skins upright on the tray and fill with the puree mixture.

Combine remaining sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 min. Finish the potatoes under the broiler for 1 minute.