RECIPE OF THE MONTH - NOVEMBER 2011

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TWICE-BAKED SWEET POTATOES

Prep Time: 20 minutes | Total Time: 1 hour and 30 minutes | Yield: serves 4


4 medium-sized sweet potatoes
2 tablespoons light brown sugar
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
Kosher salt and freshly ground black pepper

Topping:
3 tablespoons light brown sugar
1/2 cup chopped pecans

Preheat oven to 375 degrees F.

Lightly scrub sweet potatoes under cold running water. Take a fork and poke holes in potatoes all over - this will prevent them from exploding in the oven. Place on a roasting tray and bake for 1 hour and 15 minutes until tender. Remove from oven and allow to cool slightly before cutting off the top 1/3 of the potato lengthwise. Use a large spoon to scoop out the flesh (leave enough on the base so the skin holds its shape) and reserve bases.

Add flesh to a food processor and add butter, 2 tablespoons light brown sugar, cinnamon, nutmeg and cayenne pepper. Process until ingredients are completely combined and puree is smooth. Season with salt and pepper. Take a roasting tray and drizzle with a little oil. Set potato skin bases up-right on the tray and fill with mixture. In a mixing bowl, combine sugar and pecans. Sprinkle the top of each stuffed sweet potato with sugar-pecan topping. Bake in the oven for 10 minutes then finish under the broiler for 1 minute to brown the top.

Try my February 2011 recipe Bo Peep Pie.