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 11x7-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
