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Twice-Baked Sweet Potatoes with Citrus and Mascarpone Recipe

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This recipe for Twice-Baked Sweet Potatoes with Citrus and Mascarpone is from STENGAL FAMILY COOKBOOK, 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:  
4 lbs small or medium sweet potatoes (to yield 2 pounds cooked sweet potato pulp) or 6-8 medium-large sweet potatoes
1/2 cup fresh orange juice
8 ounces mascarpone
Salt and freshly ground white pepper
1 whole orange
1 tbls roughly chopped fresh chervil
Directions:
Directions:
1. Preheat oven to 375º. Bake sweet potatoes until a fork can be inserted easily, about one hour. Cut potatoes in half lengthwise and carefully scrape pulp out of skins, leaving about 1/8 inch of potato in the skin.
2. In a food processor, combine cooked pulp, orange juice and 4 ounces of mascarpone. Puree just until mixed. Add salt and white pepper to taste.
3. Refill sweet potato skins with puree. heat through for 15 minutes for 15 minutes at 375. Preheat broiler just until mascarpone begins to brown. watch carefully to avoid burning.
4. Using a fine zester, grate zest from one orange over potato halves and garnish with chopped chervil. Serve immediately.
Personal Notes:
Personal Notes:
Per serving (1/2 potato): 185 cal, 51% fat cal, 11g fat, 8 g sat fat, 31 mg chol, 20 g carb, 3 g protein, 2 g fiber, 21 mg sodium

 

 

 

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