Twice Baked Sweet Potatoes
Source of Recipe
newspaper clipping
Twice-Baked Sweet Potatoes
(Floyd County)
6 large sweet potatoes
1/4 cup orange juice
6 tablespoons cold margarine (divided)
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
1/4 cup chopped pecans
Pierce potatoes with a fork. Bake at 375 degrees for 40-60 minutes or until tender. Allow potatoes to cool to the touch. Cut them in half lengthwise; carefully scoop out pulp, leaving a 1/4 inch shell. Place pulp in a large bowl. Add orange juice. Melt 3 tablespoons margarine, add to pulp and beat until smooth. Stuff the potato shells; place in an ungreased 15-inch x 10-inch x 1-inch baking pan. In a small bowl, combine flour, brown sugar, cinnamon, ginger and mace. Cut in remaining margarine until crumbly. Stir in pecans. Sprinkle over potatoes. Bake at 350 degrees for 20-25 minutes or until golden and heated thoroughly.
Yield: 12 servings (1/2 potato)
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