Twice-Baked Sweet Potatoes Recipe
Ingredients
| 2 sweet potatoes or yams | ||
| 6 tablespoons caramel or butterscotch ice-cream topping | ||
| Butter/Margarine | 2 Tablespoon | |
| Ground cinnamon | 1/8 Teaspoon | |
| Dash ground nutmeg | ||
| 2 teaspoons toasted chopped pecans, if desired | ||
Directions
1. Wash potatoes. Pierce each potato several times with a large fork to allow steam to escape. Place potatoes in microwave oven. Microwave at 100% (high) 6 to 7 minutes; turn potatoes over and rearrange after 3 minutes. When done, potatoes should be almost tender in center when pierced with a fork. Wrap in foil. Let stand 5 minutes.
2. Cut top off hot baked potatoes. Quickly scoop out hot potato pulp with a spoon, being careful to keep shells intact. Set shells aside.
3. In a mixing bowl, combine hot potato pulp, 1/4 cup ice-cream topping, butter or margarine, cinnamon and nutmeg. Beat with electric mixer on high speed until fluffy. Spoon mixture into potato shells. Place on a serving plate.
4. Cover with vented plastic wrap. Microwave at 100% (high) 3 to 4 minutes or until heated through. Top with remaining 2 tablespoons topping; sprinkle with chopped pecans, if desired.
2. Cut top off hot baked potatoes. Quickly scoop out hot potato pulp with a spoon, being careful to keep shells intact. Set shells aside.
3. In a mixing bowl, combine hot potato pulp, 1/4 cup ice-cream topping, butter or margarine, cinnamon and nutmeg. Beat with electric mixer on high speed until fluffy. Spoon mixture into potato shells. Place on a serving plate.
4. Cover with vented plastic wrap. Microwave at 100% (high) 3 to 4 minutes or until heated through. Top with remaining 2 tablespoons topping; sprinkle with chopped pecans, if desired.
Chef
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