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Thanksgiving: Stuffed Sweet Potatoes

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Here's an easy, fun recipe, and a nice switch from candied sweet potatoes. I stuff only the best shells because I like the potatoes to be extra full."

List of Ingredients

â—¦ 4 medium sweet potatoes (about 2 ½ pounds)
â—¦ ¼ cup pure maple syrup
â—¦ ¼ cup sour cream
â—¦ 1 tablespoon butter
â—¦ ¼ teaspoon salt
â—¦ Pinch of ground cinnamon
â—¦ Pinch of ground nutmeg
â—¦ Pinch of ground cloves
â—¦ Brown sugar for sprinkling, optional


Recipe

Preheat the oven to 400° F. Prick the potatoes with a fork, once each, and bake on a baking sheet for 50 to 60 minutes, until the insides are soft. Remove from the oven and set aside until they are cool enough to handle.

Halve the potatoes lengthwise, carefully scoop out the insides, and reserve the shells. Combine the insides in a large bowl with the maple syrup, sour cream, butter, salt, cinnamon, nutmeg, and cloves. Whip with an electric mixer until smooth.

Pack the four best shells with the filling, mounding it in. Place close together in a pie plate or small casserole dish. Sprinkle the tops with a touch of brown sugar, if desired. Bake for 20 to 25 minutes, until heated through.

Makes 4 servings