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Double-Stuffed Sweet Potatoes Recipe

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This recipe for Double-Stuffed Sweet Potatoes, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country Living
Added: Wednesday, October 14, 2009


2 Anjou or Bosc pears*
1 lemon, halved
3 medium sweet potatoes, baked and cooled
4 medium Idaho baking potatoes, baked and cooled
cup milk, heated
1 large egg, lightly beaten
teaspoon salt
teaspoon fresh-ground pepper
1/8 teaspoon ground cloves
teaspoon freshly grated nutmeg
cup light brown sugar
3 sprigs fresh thyme
5 tablespoons unsalted butter, melted

1.Bring a medium saucepan of water to a boil. Peel, core, and roughly chop the pears; place in the water. Squeeze the lemon juice into the water and add the lemon. Reduce heat to simmer and cook until the pears are easily pierced with a fork, about 15 minutes. Remove pears using a slotted spoon, and set aside.
2.Heat oven to 425 degrees F. Line a baking sheet with aluminum foil. Cut the potatoes in half lengthwise. Scoop the cooked flesh into a large bowl, reserving 12 of the empty potato skins. Add the milk, butter, and pears to the potatoes and mash until smooth. Add the egg, salt, pepper, cloves, and 1/8 teaspoon nutmeg and fill the reserved skin shells.
3.Mix the remaining ingredients together in a small bowl. Sprinkle over potato tops and transfer to baking sheet. Bake until tops brown, about 25 minutes. Serve immediately.

Personal Notes:
Personal Notes:
*You can substitute canned pears for the cooked pears.




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