Double Baked Sweet Potatoes Recipe
Ingredients
6 medium sweet potatoes
1/2 cup (125 ml) milk
3 tablespoons (45 ml) butter or margarine, at room temperature
1/2 cup (125 ml) Blender Peanut Butter
1 teaspoon (5 ml) salt
1/2 teaspoon (2 ml) ground allspice
Dash pepper
Directions
Preheat oven to 425°F (220°C).
Scrub potatoes, dry on paper towels, and put on a cookie sheet.
Bake for 1 hour, or until soft when pricked with fork.
Cut slice lengthwise from top of each potato; scoop out insides, being careful not to break shell.
Put potato pulp into large mixer bowl.
Assemble Mixer.
Add milk, butter, peanut butter, salt, and allspice to potato pulp.
Mix at MEDIUM until potato mixture is smooth and fluffy.
Add more milk if necessary.
Spoon into shells.
Bake for 15 to 20 minutes, or until tops are lightly browned.
Scrub potatoes, dry on paper towels, and put on a cookie sheet.
Bake for 1 hour, or until soft when pricked with fork.
Cut slice lengthwise from top of each potato; scoop out insides, being careful not to break shell.
Put potato pulp into large mixer bowl.
Assemble Mixer.
Add milk, butter, peanut butter, salt, and allspice to potato pulp.
Mix at MEDIUM until potato mixture is smooth and fluffy.
Add more milk if necessary.
Spoon into shells.
Bake for 15 to 20 minutes, or until tops are lightly browned.
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