Amy of My Friend Amy has had another scathingly brilliant idea to do a fall recipe exchange. You can click on the icon to go her post with all the participating bloggers in the Mr. Linky list.
I would love to share with you a recipe I found in a magazine years ago: Pumpkin Ravioli (cheese ravioli with a pumpkin sauce). However, I can't. It's been so long since I've made it that I know I couldn't tell you how to do it off the top of my head. (I haven't made it for two reasons: I haven't been able to locate the recipe AND frozen ravioli is impossible to find here--although they have frozen pierogies by the boatload. And fresh ravioli is twice is expensive for half the product.)****
So instead, I'm going to share with you what I made for my Thanksgiving guests last night that had everyone going, "Mmmmm!" with every bite. Seriously, this is my new favorite way to make sweet potatoes.
I made my dish based on the recipe posted over at ZestyCook.com, but because the potatoes were gigantic and we were feeding seven or eight people with varying appetite levels, I changed it up a bit. You can do a good portion of this earlier in the day if you're serving an evening meal.
6 lb. sweet potatoes
Twice-Baked Sweet Potatoes
1/2 c. cream cheese (can use light)
3-4 t. vanilla
1/4 c. butter
3 T. brown sugar
1/4 c. toasted almond slices/slivers
- Heat oven to 375.
- Line a pan with foil (for easy cleanup) and bake sweet potatoes until tender. (Usually about an hour--my gigantic potatoes actually took 2.5.)
- When potatoes have cooled enough to handle, peel them. Discard the skins.*
- In mixing bowl, mash (or whip, if you're using a stand mixer) sweet potatoes. Add cream cheese, vanilla and butter.
- Butter a casserole dish (I used an 8" x 12" dish, approx.) and pour in potatoes. At this point you can cover/refrigerate** it until about 45 minutes before serving.
- Just before baking the second time, sprinkle with brown sugar. Bake 30-40 minutes.
- Sprinkle with toasted almonds and serve.
* The original recipe calls for restuffing the skins in a traditional twice-baked potato fashion.
**It really depends on how long you're waiting before baking it again. And how much room you have in the fridge.