Sweet Potatoes Dish (Print Version)
# Ingredients:
→ Main Components
01 -
4 tablespoons of soft unsalted butter
02 -
Salt and black pepper, adjust to your liking
03 -
A splash of milk or cream to get the desired texture
04 -
1/4 teaspoon of nutmeg
05 -
1 teaspoon of cinnamon
06 -
2 tablespoons of brown sugar
07 -
4 medium-sized sweet potatoes, washed well
08 -
1/2 cup of sour cream, optional as garnish
# Instructions:
01 -
Set your oven to 375°F (190°C). Use a fork to poke holes all over the sweet potatoes, then lay them on a baking sheet. Let them cook for about an hour until they're soft.
02 -
Slice each sweet potato lengthwise and scoop the insides into a bowl, making sure some of the skin stays intact. Mash the insides with cinnamon, butter, nutmeg, and brown sugar until smooth. If it's too thick, mix in a little milk or cream. Sprinkle in salt and pepper based on your taste.
03 -
Stuff the skins with the mashed mixture. To add more flavor, you can place a dollop of sour cream on top or sprinkle some extra cinnamon or brown sugar.
04 -
Pop the stuffed sweet potatoes back in the oven. Bake for another 15 to 20 minutes, or until they're warmed through and the tops are a bit golden.
05 -
Serve them nice and warm. Add extra toppings, if you like, and dig in.
# Notes:
01 -
Pick sweet potatoes that are similar in size so they cook evenly. Make sure to pierce the skins first to let the steam escape, which also keeps the skins sturdy for refilling.
02 -
For smoother mashed insides, add a little milk or cream and keep mashing until creamy before you refill the potato skins.
03 -
Want to freeze them? Stuff the skins but don't bake them yet. Freeze for up to 3 months and bake from frozen, adjusting the baking time accordingly.