Delicious and nutritious,
stuffed sweet potatoes with chopped toasted almonds, grated orange
peel, maple syrup, vanilla and cinnamon.
Stuff
It! Sweet Potatoes
- 6 medium sweet potatoes
- 1/2 cup softened butter
or margarine
- 1/4 cup chopped toasted
almonds
- 1 tablespoon grated orange
peel
- 2 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Wash and dry sweet potatoes.
Bake at 425°F (220°C) for 40 minutes or until tender.
- Cut a lengthwise slice
from the top of each sweet potato. Remove skin from slice and
place meat of sweet potato in bowl. Gently scoop out sweet potatoes
leaving 1/4 inch shell. Set aside.
- Add remaining ingredients
to bowl with meat of sweet potato; blend well. Pipe or spoon
into reserved shells. Arrange on baking sheet.
- Bake uncovered at 425°F
(220°C) for 15 minutes or until lightly browned.
Makes 6 servings.
Recipe provided courtesy
of North Carolina Sweetpotato Commission.
