Twice-Baked Sweet Potatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Meet the Cook: When I prepare these sweet potatoes, I like to serve them with ham. Those two different tastes always team really well. In 35 years together, my husband's eaten lots of my accidents ! We have three children and four grandchildren. -Miriam Christophel, Battle Creek, Michigan Ingredients:
6 large sweet potatoes (3-1/2 to 4 pounds) |
1/4 cup orange juice |
6 tablespoons cold butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/8 teaspoon ground mace |
1/4 cup chopped pecans |
Directions:
1. Pierce potatoes with a fork. Bake at 375° for 40-60 minutes or until tender. Let potatoes stand until cool enough to handle.Cut them in half lengthwise; carefully scoop out pulp, leaving a 1/4-in. shell.
2. Place pulp in a large bowl. Add orange juice. Melt 3 tablespoons butter; add to pulp and beat until smooth. Stuff the potato shells; place in an ungreased 15-in. x 10-in. x 1-in. baking pan.
3. In a small bowl, combine the flour, brown sugar, cinnamon, ginger and mace. Cut in remaining butter until crumbly. Stir in nuts. Sprinkle over potatoes.
4. Bake at 350° for 20-25 minutes or until golden and heated through. Yield: 12 servings.
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