Maple Cinnamon Twice-Baked Sweet Potatoes

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If you are still looking for a side dish for your (Canadian) Thanksgiving dinner this weekend,or are looking for something a little different from the usual mashed potatoes, consider putting these double-baked sweet potatoes on the menu! I tried them early last week and they were so good that I had to have them again later the same week, which definitely says something about how much I liked them!  I’ve always been a huge fan of double-baked potatoes, so when I saw this recipe on one of my favourite blogs for a sweet potato version, I new I had to try it. The potato filling basically consists of baked sweet potato mixed with maple syrup, sour cream and cinnamon and makes for an unreal combination!! It’s a great way to jazz up a sweet potato and I do hope that you will try it sometime this fall :)

Maple Cinnamon Twice-Baked Sweet Potatoes

Ingredients:
2 medium sweet potatoes
2 tbsp sour cream or Greek yogurt
1 tbsp butter
1 tbsp maple syrup
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
salt to taste

Directions:
Rinse and scrub two medium sweet potatoes to remove any dirt, and pat dry with a towel. Preheat the oven to 375 degrees.

Using a fork, pole holes in the sweet potatoes in order to allow the steam to release while cooking. Place sweet potatoes in the oven directly on the top oven rack. Place a sheet pan or sheet of foil on the rack below to catch any drippings and keep your oven clean! Bake for 45 minutes to an hour, until potatoes are soft to touch with a fork. Remove from oven, and allow to cool.

Once cool enough to touch, cut a slit along the top of the potato from top to bottom. Using a spoon, gently scoop out the flesh of both potatoes and set aside in a small bowl. Sweet potatoes skins aren’t quite as tough as traditional russet potatoes, so be careful not to rip the skin while removing the potato flesh! It’s okay to leave a little potato behind in the skins too – aim to scoop out about 75% of the filling.

Add the sour cream, butter, maple syrup, and spices to the potatoes, and then mash to combine. Taste the mixture and season with salt. Gently spoon the potatoes back into the shells. At this point you can re-bake them right away, or you can save them until later. This is a great meal to make ahead of time because all you have to do is pop it into the oven to warm up for serving! Wrap in plastic and store in the refrigerator for up to one day.

Once you are ready to eat, place sweet potatoes on a sheet pan and squeeze to re-close as much as possible. Bake at 375 degrees for 10-15 minutes, or until warm.

—SOURCE—
Daily Garnish

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