Twice Baked Sweet Potatoes
5 sweet potatoes (small to medium size)
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
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