Twice Baked Bourbon-Hazelnut Sweet Potatoes
"A favorite sweet potato recipe that is quick to put together (other than the roasting time). It's a GREAT Thanksgiving make-ahead. Plus it's nice to have some side dishes that are prepared for individual servings--they just look pretty that way!"
photo by spicyperspective
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 tablespoons veggie oil
- 3 lbs sweet potatoes (about 6 round, not skinny)
- 1⁄2 cup creme fraiche (or cream cheese)
- 6 tablespoons melted butter, divided
- 2 tablespoons pure maple syrup
- 2 tablespoons Bourbon
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg, divided
- 1⁄4 cup chopped hazelnuts (or pecans, walnuts...)
- 1⁄4 cup panko breadcrumbs, bread crumbs
- salt and pepper
directions
- Preheat oven to 350°F Oil the sweet potatoes and roast on rimmed baking sheet until very tender, 1 to 1 ½ hours. (You can nook them in the microwave to speed the roasting time!).
- Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl—it should just fall out of the skin.
- Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
- Mix in the crème fraiche, 4 Tbs. butter, syrup, bourbon, 1 teaspoons cinnamon, 3/4 teaspoons nutmeg, 1 teaspoons salt and pepper to taste.
- Using a hand mixer (or immersion blender), puree until smooth.
- Scoop the potato puree back into the bottom halves.
- Mix the remaining 2 Tb. of butter and ¼ teaspoons nutmeg with the panko and chopped nuts. Salt and pepper to taste.
- Sprinkle the mixture over the tops of the sweet potatoes.
- Bake another 15-20 minutes until warmed through and golden on top!
- * These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes--until warmed through or cheat and rewarm in the microwave. *smile* I won't tell!
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Reviews
-
This recipe has become a Thanksgiving favorite! We've done the potatoes in the shell; this year I'm going to try them as a casserole. (We have some picky eaters who don't eat potato peels, but they love the innards!) Also, I'm going to nuke the potatoes to cut down on prep time, but still going to put the recipe together a day ahead to warm up on Thursday.
Tweaks
-
no skins
RECIPE SUBMITTED BY
<p>I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts!</p>
<p><strong><img title=Sommer @ A Spicy Perspective src=http://aspicyperspective.com/wp-content/uploads/2010/12/11-300x240.jpg alt=Sommer Collier width=300 height=240 /></strong></p>
<p><strong>Check out all my recipes at <a href=http://www.aspicyperspective.com>www.aspicyperspective.com!</a></strong></p>
