Baked sweet potatoes are great and all, but twice baked?! Yes, ma’am!
I was going to just do this recipe a la casserole but something weird has happened to me through making this show and that is that I have begun thinking of food not only as delicious sustenance, but . . . as . . . art? Not exactly.
The whole idea of food as art seems pretentious and lame to me given my natural tendency to not be very “detail oriented” which is a polite way of saying “prone to half-assing”.
So lets instead refer to it as “fancy food”. Meaning, I’ve started trying make food look fancy in the pictures. And what looks more fancy than a thing that has been cooked, its innards removed, mashed about, then stuffed back into itself and topped with nuts? NOTHING.
I give you twice-baked sweet potatoes.
- 2 medium sweet potatoes (about ½ pound each)
- 4 tablespoons sour cream
- 2 tablespoons butter
- 2-4 teaspoons brown sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Honeyed Almonds:
- ½ cup sliced or slivered almonds
- 2 tablespoons honey
- Pinch coarse salt
- Scrub the potatoes well and stab several times with the tip of a knife. Microwave about 8 minutes or until tender (or back at 400ºF for 30 minutes).
- Slice in lengthwise halves and let cool until you can handle them.
- Set the oven to 375ºF.
- Make the honeyed almonds: Combine almonds and honey in a dry skillet over medium high heat. Stir constantly for 3-4 minutes until nuts are coated in hot honey and toasted. Spread onto a sheet of waxed or parchment paper and sprinkle with salt. Allow to cool.
- Scoop the guts out of the potato halves, leaving a ¼” shell and put the potato meat in a bowl.
- Mash it up with the sour cream, butter, sugar (to taste) and salt and pepper.
- Scoop the filling back into the shells and top with some of the almonds.
- Bake 20 minutes or until heated through