Twice Baked Sweet Potatoes


Scrub and pierce sweet potatoes. Bake at 375 degrees for 1-1/4 hours or until tender.

When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.

In a large bowl, mash the pulp with butter. Stir in the cheese, bacon, salt and pepper. Spoon into potato shells.

Place on a baking sheet. Bake for 20-30 minutes or until heated through.

Servings: 6
Time to Prepare: 1 hour 35 minutes

Submitted By: Dellaina
Original Source: Taste of Home Nov. 2008

My yam-hating family devoured this dish. If you have both sweet potatoes and yams in the store, go for the darker ones, the yams, if you want a sweeter result. Regular sweet potatoes would be nice, too. The photo in the magazine showed yams. I had a colby jack mix that worked well, but next time I might try an extra sharp cheddar for a little tang. When I baked the yams, their sugar ran from the pierced holes and blackened on the oven floor, making a smoky mess. Next time I'll lay some aluminum foil on the rack below the potatoes. Oh, and my family said more bacon wouldn't be a bad thing.

Additional Comments:
Dellaina - For Thanksgiving I skipped the "stuff the potato skins" part and put the mixture in a casserole dish. Just as yummy!

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