Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

5 sweet potatoes (small to medium size)

Vegetable oil

2 tablespoons butter or margarine

1/4 cup firmly packed light brown sugar

1 tablespoon orange juice

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Dash ground cloves

Scrub potatoes and oil them lightly. Prick several times with the tines of a fork. Bake in a 425° F. oven for 40-60 minutes or until tender when pressed with an oven mitt. Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell of pulp around the edges. Select 5 or 6 of the nicest shells and reserve for stuffing.

Remove any pulp from the remaining shells and discard those shells. Place pulp in a mixer bowl and beat until smooth. Add remaining ingredients, beating until well-combined and smooth.

Spoon pulp into reserved shells, piling mixture above the edges.

If serving immediately, return to 425° F. oven and bake until hot throughout, about 10 minutes.

If making ahead, place stuffed potatoes in a single layer in an 11×7-inch baking pan. Cover securely with heavy foil and freeze.

To serve, bake while still frozen at 350° F. for about 30 minutes, or in a microwave oven about 5 minutes, until thawed and hot throughout.

Makes 5-6 servings