You Say Potato, I say Sweet Potato!

When it comes to Fall fare, I am a huge fan of the sweet potato. With a little brown sugar at your side, the ways to prepare it are endless. Plus, they're healthy and delicious!

Tonight I am trying a new sweet potato recipe for dinner club. Our theme this month is Thanksgiving/Harvest dishes, and I came across a great recipe on Martha Stewart's website that looks delish!

The recipe is Twice-Baked Sweet Potatoes. It sounds sooo good, and I think it will be a great recipe for all of my girlfriends to add to their repertoires. (As part of our dinner club, we bring recipe cards for all of the girls to take home) I want to share it with you all too! So feel free to give it a try during your Holiday cooking!

Twice Baked Sweet Potatoes
(courtesy of Martha Stewart)
Serves 12

Ingredients:
14 (each about 8 ounces) sweet potatoes
1/2 cup sour cream
6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons freshly squeezed lemon juice
1/2 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise

Directions:

1. Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
2. Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.
3. Reduce oven temperature to 350 degrees. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.

Enjoy!