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Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes
Meet the Cook: When I prepare these sweet potatoes, I like to serve them with ham. Those two different tastes always team really well. In 35 years together, my husband's eaten lots of my "accidents"! We have three children and four grandchildren. -Miriam Christophel, Battle Creek, Michigan
12 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

  • 6 large sweet potatoes (3-1/2 to 4 pounds)
  • 1/4 cup orange juice
  • 6 tablespoons cold butter, 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

Directions

  • Pierce potatoes with a fork. Bake at 375° for 40-60 minutes or
  • until tender. Let potatoes stand until cool enough to handle.Cut
  • them in half lengthwise; carefully scoop out pulp, leaving a 1/4-in.
  • shell.
  • Place pulp in a large bowl. Add orange juice. Melt 3 tablespoons
  • butter; add to pulp and beat until smooth. Stuff the potato shells;
  • place in an ungreased 15-in. x 10-in. x 1-in. baking pan.
  • In a small bowl, combine the flour, brown sugar, cinnamon, ginger and
  • mace. Cut in remaining butter until crumbly. Stir in nuts. Sprinkle
  • over potatoes.
  • Bake at 350° for 20-25 minutes or until golden and heated
  • through. Yield: 12 servings.
© Taste of Home 2013

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Twice-Baked Sweet Potatoes (continued)

Nutrition Facts: 1 serving (1 each) equals 189 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 69 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein.
© Taste of Home 2013