"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for SWEET POTATOES TWICE BAKED FILLED WITH SWEET POTATO, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


4 large Idaho potatoes
4 large sweet potatoes
4 T. unsalted butter
1 tsp. garlic powder
tsp. onion powder
1-1/2 T. thyme (fresh chopped)
1 tsp. rosemary (fresh chopped)
1 T. kosher salt
2 T. honey
tsp. balsamic vinegar

Preheat oven to 350. Wash all potatoes. Poke Idaho potatoes with a fork and brush with oil, salt and pepper. Bake in oven until tender (about an hour or longer).

Peel and cut the sweet potatoes. Place in a pan w/cold water and 1 tsp. kosher salt. Cook on medium heat until soft. When cooked, drain water and mash.

When the Idaho potatoes are tender, remove from oven and let rest for 10 minutes. Cut them in half lengthwise and scoop out the inside but save the skin to refill. Add the insides of the Idaho potatoes to the sweet potatoes and mash together. Add remaining ingredients and mix well. Fill the potato shells with the mixture. Reheat at 350 for 10-20 minutes. These can be made the day before and reheated on a baking sheet.




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