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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Double-Stuffed Sweet Potatoes Recipe

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This recipe for Double-Stuffed Sweet Potatoes is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Anjou or Bosc pears*
1 lemon, halved
3 medium sweet potatoes, baked and cooled
4 medium Idaho baking potatoes, baked and cooled
½ cup milk, heated
1 large egg, lightly beaten
¾ teaspoon salt
¼ teaspoon fresh-ground pepper
1/8 teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
½ cup light brown sugar
3 sprigs fresh thyme
5 tablespoons unsalted butter, melted
Directions:
Directions:
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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