Stuffed sweet potatoes

Ingredients:

• 4 medium-sized sweet potatoes
• 5 tbsp. l. brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• A pinch of cayenne pepper
• 60 g butter
• Vegetable oil for greasing the baking sheet
• 1/2 cup chopped pecans

Preparation:

1. Preheat oven to 190°C.
2. Lightly brush the sweet potatoes under cold running water. Place them on a baking sheet and roast until tender, about 1 hour and 15 minutes. Remove from the oven and let them cool slightly, then cut them in half lengthwise, separating the top third.
3. Scoop out the pulp with a large spoon (leaving enough pulp so the skin holds its shape) and set aside.
   
   Place the potato pulp, 2 tablespoons of sugar, cinnamon, nutmeg, cayenne pepper, and butter in a food processor. Process until the ingredients are completely combined and puree until smooth. Season with salt and pepper. Spray the baking sheet with a little vegetable oil.
   
   Place the potato peel base on a baking sheet and fill with the mixture.
4. Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the sugar-nut topping over the stuffed sweet potatoes.
5. Bake for 10 minutes. If desired, broil the potatoes for 1 minute, until the tops are golden brown.