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Twice-baked sweet potatoes are stuffed with the flavors of maple syrup, nutmeg, and walnuts. They are quickly cooked in the microwave and finished in the oven. Eat the skin along with the flesh for extra nutrition and fiber. If you are allergic to nuts, simply omit them. Adjust this recipe up or down in number to suit your needs. A toaster oven works well for 1 or 2 sweet potatoes.
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
- 4 medium sweet potatoes, scrubbed clean
- Vegetable spray
- 3 Tablespoons butter
- 2 teaspoons maple syrup
- 1/4 teaspoon fresh-grated nutmeg
- Salt to taste
- 1/8 cup chopped walnuts, optional
Preparation:
Prick each sweet potato several times with a sharp knife and coat lightly with vegetable spray. Place on a paper towel in the microwave and cook on high for 8 to 10 minutes until soft. (Check halfway through cooking time and test by gently squeezing. Time will vary depending on the wattage of your microwave.)
Preheat oven to 425 F.
Remove sweet potatoes and cut a slit lengthwise in the top of each. Using a large spoon, scoop out the flesh into a bowl, reserving the skins.
To the sweet potato pulp, add butter, maple syrup, nutmeg, and salt. Mash until combined. Fold in walnuts. Spoon mixture back into the sweet potato skins and place on a baking sheet.
Bake about 15 minutes until heated through. Serve hot.
Yield: 4 servings
Maple Stuffed Sweet Potatoes Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Preheat oven to 425 F.
Remove sweet potatoes and cut a slit lengthwise in the top of each. Using a large spoon, scoop out the flesh into a bowl, reserving the skins.
To the sweet potato pulp, add butter, maple syrup, nutmeg, and salt. Mash until combined. Fold in walnuts. Spoon mixture back into the sweet potato skins and place on a baking sheet.
Bake about 15 minutes until heated through. Serve hot.
Yield: 4 servings
Maple Stuffed Sweet Potatoes Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
