TWICE BAKED BOURBON-HAZELNUT SWEET POTATOES

Twice Baked Bourbon-Hazelnut Sweet Potatoes image

Provided by spicyperspective

Categories Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

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2 tablespoons veggie oil
3 lbs sweet potatoes (about 6 round, not skinny)
1/2 cup creme fraiche (or cream cheese)
6 tablespoons melted butter, divided
2 tablespoons pure maple syrup
2 tablespoons Bourbon
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg, divided
1/4 cup chopped hazelnuts (or pecans, walnuts...)
1/4 cup panko breadcrumbs, bread crumbs
salt and pepper

Steps:

Preheat oven to 350°F Oil the sweet potatoes and roast on rimmed baking sheet until very tender, 1 to 1 ½ hours. (You can nook them in the microwave to speed the roasting time!).
Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl-it should just fall out of the skin.
Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
Mix in the crème fraiche, 4 Tbs. butter, syrup, bourbon, 1 teaspoons cinnamon, 3/4 teaspoons nutmeg, 1 teaspoons salt and pepper to taste.
Using a hand mixer (or immersion blender), puree until smooth.
Scoop the potato puree back into the bottom halves.
Mix the remaining 2 Tb. of butter and ¼ teaspoons nutmeg with the panko and chopped nuts. Salt and pepper to taste.
Sprinkle the mixture over the tops of the sweet potatoes.
Bake another 15-20 minutes until warmed through and golden on top!
* These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes--until warmed through or cheat and rewarm in the microwave. *smile* I won't tell!