For our annual Houston Press Holiday potluck lunch, I decided to invent a new dish called "Twice Baked Sweet Potatoes." I baked the sweet potatoes, and scooped them out of the skins just like you do when you're making twice baked potatoes. But instead of sour cream and all that, I cooked chopped onions in butter until they were soft and mixed them into the sweet potatoes along with some chopped pecans, honey and candied orange peel. I added a dash of pumpkin pie spice and garnished them with pecan halves. Brilliant idea, right?
Yes -- too brilliant to be original, though. Google "twice baked sweet potatoes" and you'll find zillions of recipes. Rachel Ray's 2007 recipe uses EVOO, of course, but it also calls for lots of chorizo, chipotles and cheese. Martha Stewart has a classy recipe with sage and pecans, and a crowd pleaser recipe with marshmallows.
But whatever recipe you use, it's a great way to serve sweet potatoes.
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