[identity profile] missysedai.livejournal.com posting in [community profile] df_recipes
We've been hopelessly fixated on sweet potatoes lately. Sweet potato chips, sweet potato fries, sweet potatoes baked with butter, cinnamon and sugar...it's been an obsession lately. So the other night, we were talking about sweet potatoes with Sandi, and she said "I'll bet they could be dessert, too!" And we started thinking beyond sweet potato pie, which, in my opinion, can only be properly made by little old ladies born and raised in the South and Monsieur Robét at the Erie Street Market, a lanky, foul-tempered fella from the Bayou Country who makes the best fucking sweet potato pie I've ever put in my mouth. (And that's saying something, because my former neighbor Miss Irene used to make a damned fine sweet potato pie.) Mark has a fit when I cave to Monsieur Robét's demands for $15 for his sweet potato pie, versus $9 for cherry, but I will pay that cranky old bastard every single time, it's that good.

But anyway...beyond sweet potato pie...

Twice baked sweet potatoes.

Instead of the cheese and sour cream and herbs I put in my regular twice baked potaotes, though, some sweets...

Twice Baked Sweet Potatoes

Heat the oven to 375F. Poke holes in the sides of two large sweet potatoes and place them on the center rack. Put a cookie sheet on the rack beneath to catch the inevitable drips. Bake for about an hour, or until the potatoes are a bit mushy to the touch.

Leave the oven on.

Carefully cut the sweet potatoes lengthwise in half and scoop the flesh out of the skins into a mixing bowl. Be extra careful, because sweet potato skins are shockingly fragile. Brush the insides of the skins lightly with butter, put them on a cookie sheet and return them to the oven for five minutes or so minutes to crisp up.

In the meantime, add to the sweet potatoes in the mixing bowl:

-- 1/4 cup dark brown sugar
-- 1 cup miniature marshmallows
-- 1 cup of your favorite granola (I'm wicked fond of Kroger's store brand Honey Almond granola, but whatever)
-- 1 tsp. cinnamon
-- 1/2 tsp. freshly grated nutmeg (The canned stuff will do if that's all you've got, but the freshly grated is so much yummier

On the lowest mixer setting, mix until well blended and the marshmallows have gone gooey. Spoon the mixture into the crisped up shells, sprinkle liberally with more granola, and return to the oven until bubbly - about ten minutes.

I topped this with whipped crème fraîche to cut the sweetness a bit.

(Crossposted to [livejournal.com profile] real_cooking, [livejournal.com profile] df_recipes and my journal.)

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August 2010

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