DOUBLE STUFFED SWEET POTATO CRISP

By TPMay

Ingredients

• 4 medium sweet potatoes (cleaned and pricked with fork)
• 1/3 cup half & half
• 1 egg (lightly beaten)
• 1/4 cup brown sugar
• 1/4 cup orange juice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 tablespoon bourbon
• 1/4 cup pecans (chopped)
• Kosher salt (to taste)
• CRISP TOPPING
• 1/2 cup quick cooking oats
• 2 tablespoons brown sugar
• 1/4 cup pecans (chopped)
• 1/4 stick butter (chilled and sliced in pats)
• vanilla ice cream (for serving)

Preparation

Step 1

Preheat oven to 375ºF. Place potatoes on a baking sheet and bake for 20 minutes or until soft.
Meanwhile, in a small bowl add the quick cooking oats, brown sugar and pecans and mix to combine. Add chilled butter and incorporate into crumble mixture using hands or fork.
Preheat grill or grill pan to medium-high heat.
When sweet potatoes are cool enough to handle, use a spoon to remove the tender centers to a large bowl while reserving the skins. Add half & half, egg, brown sugar, orange juice, cinnamon, nutmeg, ginger, bourbon and pecans and mix to combine. Season with Kosher salt.
Divide mixture back into the sweet potato skins and top with crumble mixture. Make a foil tent around each sweet potato and place on the grill. Allow to cook for 8-10 minutes, until crumble is browned and potatoes and hot and cooked through. Cut potatoes in half and top with a scoop of vanilla ice cream.