|
A "sweet" change to the traditional stuffed potato
4 large sweet potatoes
2 Tbls butter
¼ C heavy cream
½ tsp salt
Pinch nutmeg
2 Tbls dry bread crumbs
¼ C pecans, chopped
Bake potatoes until done. Cut off top third and scrape out most of the filling, leaving about 1/2-inch around the outside. (Be careful, the skins tear easily!) Put potato pulp into a medium bowl; add butter, cream, salt & nutmeg. Mash together and stuff back into shells. Mix dry break crumbs and pecans; sprinkle on top. Bake at 350-degrees for 20-25 minutes. Before serving, place under the broiler for a few minutes to brown.
Serves 4
|
Forum 
Favoured: 0
