Twice baked sweet potatoes from A Spicy Perspective are a twist on a classic comfort food. Sweet potatoes are roasted until their flesh is tender enough to be scooped out of their skins. Once cooled, the potatoes are flavored with bourbon, spices, and maple syrup. Before being placed back in the oven again, they are topped with crushed hazelnuts and panko bread crumbs. This is a make-ahead side dish that is delicious any night of the week or even for a holiday meal.
2 tablespoons veggie oil
3 pounds sweet potatoes (about 6 round, not skinny)
1/2 cup crème 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 bread crumbs
Salt and pepper
1. 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!)
2. 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 tsp. cinnamon, 3/4 tsp. nutmeg, 1 tsp. salt and pepper to taste. Using a hand mixer (or immersion blender), puree until smooth.
3. Scoop the potato puree back into the bottom halves. Mix the remaining 2 Tb. of butter and ¼ tsp. 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!
4. 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!