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Stuffed Sweet Potatoes




Source of Recipe


tgcmagazine.com






List of Ingredients



• 4 medium sweet potatoes (about 2 1/2 lbs)
  
• 1/4 cup pure maple syrup
  
• 1/4 cup sour cream
  
• 1 T butter
  
• 1/4 tsp salt
  
• pinch of cinnamon
  
• pinch of nutmeg
  
• pinch of ground cloves
  
• brown sugar, optional
  






Instructions



1. Preheat oven to 400 degrees. Price 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.
   
2. 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, spices, and brown sugar, if desired. 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, if desired, with a touch of brown sugar. Bake for 20 to 25 minutes, until heated through.
   






Final Comments


Yields: 4 servings