Twice Baked Bourbon-Hazelnut Sweet Potatoes |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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A favorite sweet potato recipe that is quick to put together (other than the roasting time). It's a GREAT Thanksgiving make-ahead. Plus it's nice to have some side dishes that are prepared for individual servings-they just look pretty that way! Ingredients:
2 tablespoons veggie oil |
3 lbs sweet potatoes (about 6 round, not skinny) |
1/2 cup creme fraiche (or cream cheese) |
6 tablespoons melted butter, divided |
2 tablespoons pure maple syrup |
2 tablespoons bourbon |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg, divided |
1/4 cup chopped hazelnuts (or pecans, walnuts...) |
1/4 cup panko breadcrumbs, bread crumbs |
salt and pepper |
Directions:
1. Preheat oven to 350°F Oil the sweet potatoes and roast on rimmed baking sheet until very tender, 1 to 1 1/2 hours. (You can nook them in the microwave to speed the roasting time!).
2. Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl—it should just fall out of the skin.
3. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
4. Mix in the crème fraiche, 4 Tbs. butter, syrup, bourbon, 1 teaspoons cinnamon, 3/4 teaspoons nutmeg, 1 teaspoons salt and pepper to taste.
5. Using a hand mixer (or immersion blender), puree until smooth.
6. Scoop the potato puree back into the bottom halves.
7. Mix the remaining 2 Tb. of butter and 1/4 teaspoons nutmeg with the panko and chopped nuts. Salt and pepper to taste.
8. Sprinkle the mixture over the tops of the sweet potatoes.
9. Bake another 15-20 minutes until warmed through and golden on top!
10. * These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes-until warmed through or cheat and rewarm in the microwave. *smile* I won't tell!
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