Foodie news | Sweet potatoes for grown-ups
December 23, 2011
TAHOE/TRUCKEE, Calif. and#8212; All right, I take it back. It is OK to re-invent the traditional sides if they contain marshmallows or Maraschino cherries.
Times, they are a changing. I mean, all of us have gotten past the canned ham havenand#8217;t we?
I am not doing an about-face on the stuffing recipe; trying something new there could lead to divorce court.
But even Judge Judy would concur no one is really possessive when it comes to the obligatory sweet potato casserole.
Arenand#8217;t the kids getting older? Do you still have a separate table for the little guys?
Even if you do, this easy dish is very celebratory in appearance.
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Enjoy and happy holidays!
Twice-baked Sweet Potatoes
6 sweet potatoes, even in size, scrubbed
4 Tbls. brown sugar
4 Tbls. butter
4 ounces cream cheese, room temperature
1and#8260;4 tsp. ground cinnamon
1and#8260;4 tsp. ground nutmeg
1and#8260;4 tsp. ground ginger
salt and fresh ground black pepper to taste
1and#8260;2 cup chopped honey roasted almonds or honey roasted pecans
Preheat oven to 375 degrees. Bake sweet potatoes for one hour or until soft. Remove from oven and let stand until cool enough to handle. Split sweet potatoes and gently scoop out flesh into a medium- sized bowl, reserving skins. In another bowl combine brown sugar, butter and cream cheese and all spices. Add this to potato bowl and fold in completely. Add this filling back into potato skins, top with chopped nuts and return to 375 degrees oven for 15 minutes or until golden brown.
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