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Thanksgiving: Twice-Baked Sweet Potatoes with Crumble Topping

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrion Cheney


Recipe Introduction

"Cade always requests these twice-baked sweet potatoes for Thanksgiving dinner, but they are perfect for any day of the year. He loves this mashup of sweet potato soufflé and twice-baked potatoes. And sometimes we add marshmallows under the topping. Just sayin.'"

List of Ingredients

° 3 medium sweet potatoes
° 1 egg
° 2 Tbsp skim milk
° ½ tsp ground cinnamon
° ¼ cup (½ stick) butter, melted
° Pinch salt
° ¼ cup granulated sugar
° ¼ cup brown sugar
° Crumble topping (recipe follows)


Recipe

Preheat oven to 350° F.

Place the sweet potatoes on a baking sheet and, using a steak knife, carefully pierce each potato three times. Bake 1 hour, or until tender. Remove from the oven and allow to cool 30 minutes.

Slice each sweet potato in half lengthwise and carefully remove most of the insides, leaving a small amount lining the bottom. (This will help the skins hold their shape.)

Place the meat of each potato in a large bowl and add egg, milk, cinnamon, melted butter, salt, and sugars. Using a hand mixer, blend until thoroughly incorporated.

Spoon the mixture back into potato shells, creating a mounded look. Spoon Crumble Topping over each potato and bake an additional 45 minutes.


Serves 4 to 6


Crumble Topping:

° ½ cup brown sugar
° ½ tsp ground cinnamon
° ½ cup all-purpose flour
° ¼ cup (½ stick) butter, chilled and cubed
° ½ cup panko bread crumbs

In a small bowl, combine the sugar, cinnamon and flour.

Using a pastry cutter or two forks, cut the butter into the mixture until it resembles wet sand.

Add the panko bread crumbs and mix to combine. Mixture should stick together when you grab it and press it together in the palm of your hand.