Twice-Baked Sweet Potatoes

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The secret’s in the topping

These sweet potatoes can be made ahead of time and reheated while you’re making gravy or carving the bird. Since the skins are thinner on sweet potatoes, leave a little flesh to hold the shape of the skins intact or be very, very careful as not to tear them. (If we could do it, so can you!) The ginger is a nice combination and pairs well with all the other heavy flavors of the day.

Twice-Baked Sweet Potatoes

For Topping

  • 2/3 cup bread crumbs
  • 4 tbsp melted butter
  • 1/2 tsp fresh grated ginger

For Potatoes

  • 5 small sweet potatoes
  • 1/3 cup heavy cream
  • 1 tsp maple syrup
  • 1 tbsp butter

Bake sweet potatoes until tender, about 45-50 minutes at 400 should do. Let cool enough to handle. While potatoes are cooling mix ginger, bread crumbs and melted butter in a small bowl until incorporated. Cut potatoes in half and scoop almost all the flesh into a large bowl. Leave enough to hold the halves together. Mash potatoes with cream, syrup and butter. Divide filling between the potato halves and place on a greased cookie sheet or any other dish large enough to handle them. Divide the topping between the potatoes. Bake at 350 until golden and the filling is warmed through, about 20 minutes.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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10 Responses to Twice-Baked Sweet Potatoes

  1. cecilia says:

    YES YES YES!

    On Fri, Nov 21, 2014 at 9:11 PM, Rufus’ Food and Spirits Guide wrote:

    > Rufus’ Food and Spirits Guide posted: ” These sweet potatoes can be > made ahead of time and reheated while you’re making gravy or carving the > bird. Since the skins are thinner on sweet potatoes, leave a little flesh > to hold the shape of the skins intact or be very, very careful as not to > tea”

  2. Angeline M says:

    Let the holiday eating fun begin! Whoa….these look better than fabulous.

  3. I love the ginger in your topping , it helps with the digestion of the feast.

  4. Cecile says:

    There’s only one word applicable for these babies – YUMMY!!

  5. With ginger! What a great idea!

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