Sweet Potatoes - Twice Baked Mexican-style w/ Orange creama

By á-47

Ingredients

• 4 medium sweet potatoes (about 2 1/2#)
• 1/4 cup butter, cut up and softened
• 1 tea. packed brown sugar
• 1 tea. ground cumin
• 1/4 tea. salt
• 1/3 to 1/2 cup Mexican crema or creme fraiche
• 1/2 tea. finely shredded orang peel
• 1 Tbsp. orange juice
• 1-2 tea. honey

Preparation

Step 1

Preheat oven to 425 degrees. Prick each potato and bake for 45-60 minutes or until just tender. Let stand until cool enough to handle.

Half each potatoe lengthwise. Scoop out pulp from 6 halves and 1 whole potato. (makes 6 servings) Set halves aside and place pulp in a large bowl.

Add butter, brown sugar, cumin and salt to pulp and mash with a potatoe masher until the mixture is fairly smooth.

Using a spoon, fill the 6 reserved shells.

Transfer shells to a foil-lined baking sheet. Bake for 20-25 minutes or until heated through.

In a small bowl, combine Mexican crema or creme fraiche, orange peel, orange juice, and honey. Drizzle crema mixture over twice-baked potatoes.