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This recipe for SWEET POTATOES STUFFED, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Friday, October 12, 2007


6 medium sweet potatoes or
yams (6 ounces each)
2 tablespoons butter
1/4 cup orange marmalade 1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/3 cup finely chopped walnuts (optional)

Scrub the potatoes; prick with a fork. Bake in a 425 degree F. oven for 40 to 60 minutes or just till tender.

Cut a lengthwise slice from the tops of each potato. Remove skin from the slices and place the pulp into a medium mixing bowl.

Scoop out each potato leaving a 1/4-inch shell. Add pulp to the mixing bowl.

Mash potatoes adding butter or margarine, marmalade, salt, and spices. With electric mixer, mash the potatoes. Spoon mixture back into potato shells. Sprinkle the chopped nuts on top if desired.

BONUS: These yummy potatoes can be made ahead, covered and refrigerated up to 24 hours. Bake covered in a 425 degree F. oven for 30 to 40 minutes or until heated through.

To serve at once, place in a baking dish. Bake uncovered in a 425 degree F. oven for 10 to 15 minutes.

To microwave, arrange in a circle on microwave-safe 12-inch pizza plate. Microwave uncovered on 100% power for 6 to 8 minutes.

YIELD: 6 servings

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