- 12 sweet potatoes
- ½ cup butter
- 2 small onion, minced
- 2 tablespoons packed brown sugar
- 4 ½ teaspoons orange zest
- 1 ½ teaspoons salt
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ¼ teaspoon ground allspice
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- 4 egg whites
1. Preheat oven to 400 degrees F (200 degrees C). Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes. Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve four shells; discard remaining two. Mash pulp. In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2 -3 minutes. Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro. In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture. Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.
2. Use a spoon to fill the 10 shells with puree. Transfer filled sweet potatoes to a large airtight freezer container. Cover and freeze for up to 3 months.
3. Line a large baking sheet with foil. Prick each sweet potato twice with a, fork and place on the prepared baking sheet. Bake in a 425 degree oven for about 1 hour or until nearly tender. Remove from oven and let stand until cool enough to handle.
Twice-baked Sweet Potatoes. To import, drag image to your MacGourmet recipe box.