Ingredients:
8 medium sweet potatoes (about 3 3/4 pounds)
1/2 cup unsalted butter, cut up
1/2 t salt
1/2 t freshly gruond black pepper
Directions:
Line a large baking sheet with foil. Prick each sweet potato twice with a fork and place on the prepared baking sheet. Bake in a 425 degree oven for about 1 hour or until nearly tender. Remove from the oven and let stand until cool enough to handle.
Cut each sweet potato in half lengthwise. Scoop out the cooked pulp from 10 of the sweet potato halves, leaving a shell about 1/4 inch thick. Remove all the pulp from the remaining sweet potatoes, discarding skins. Transfer pulp to a large bowl. Add the butter, salt and pepper to the pulp and mash with a potato masher until the mixtrue is fairly smooth. Add desired flavor options to the puree. (below)
Use a spoon to fill the 10 shells with puree. Transfer filled sweet potatoes to a large airtight freezer container. Cover and freeze for up to 3 months.
To bake, remove sweet potatoes from freezer. Thaw overnight in refrigerator. Transfer potatoes to a foil-lined baking sheet. Bake in a 375 degree oven until heated through, about 40 minutes. Sprinkle plain sweet potatoes with ground cinnamon, if desired.
Makes 10 servings.
Flavor Options:
Maple-Pecan: Stir 1 1/2 teaspoons Watkins Cinnamon into the sweet potato puree mixture. Fill and freeze sweet potatoes as directed. When ready to bake, drizzzle tops of filled sweet potatoes with 1/3 cup pure maple syrup and sprinkle with 1/4 cup finely chopped pecans. Bake as directed.
Pear and ginger: In a medium bowl mash 8 drained, canned pear halves with a potato masher until nearly smooth. Stir pear puree and 2 teaspoons Watkins Ginger into the sweet potato puree mixture. Fill, freeze and bake sweet potatoes as directed. Sprinkle with 1/4 cup snipped dried cranberries.
Manchego and Smoked Paprika: Stir 1/3 cup finely shredded Manchego cheese and 2 to 3 teaspoons smoked paprika into the sweet potato puree mixture. Fill and freeze sweet potatoes as directed. When ready to bake, sprinkle tops of filled sweet potatoes with an additional 1/4 cup finely shredded Manchego cheese. Bake as directed.
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