Twice Baked Sweet Potatoes |
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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 4 |
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I got htis from a magazine. I haven't tried it yet, but I am planning to. I like this b/c it doesn't have mini marshmallows in it and it has all kinds of spices too. Ingredients:
6 medium sweet potatoes |
1/4 cup butter |
1 small onion, minced |
1 tablespoon brown sugar, packed |
3/4 teaspoon orange zest, grated |
3/4 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/4 teaspoon pepper |
1/8 teaspoon ground allspice |
1/4 cup sour cream |
2 tablespoons fresh parsley, minced |
2 egg whites |
Directions:
1. Preheat oven to 400 degrees.
2. Bake potatoes until just softened, about 1 hour.
3. Cool 15 minutes.
4. Cut a half inch off of tops of potatoes and scoop out pulp leaving shells intact.
5. Mash pulp. Set aside 4 shells and toss out the other two.
6. In a small skillet, melt butter.
7. Add onion, cook until softened about 8 minutes.
8. Add brown sugar, zest, salt, cumin, cinnamon, pepper, and allspice.
9. Cook until sugar melts about 2-3 minutes.
10. Combine onion mixture with mashed sweet potatoes.
11. Stir in sour cream and parsely.
12. In a seperate bowl, mix egg whites at high speed until soft peaks form.
13. Gently fold into sweet potato mixture.
14. Spoon back into Potato shells.
15. Put on baking sheet and bake until filling is just set and tops begin to brown about 15-20 minutes.
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