Twice-Baked Sweet Potatoes

By KathieC

Ingredients

• 8 medium sweet potatoes (about 3 3/4 lb. total)
• 1/2 cup unsalted butter, cut up
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

Details

Servings 10

Preparation

Step 1

1. Line a large baking sheet with foil. Prick each sweet potato twice with a fork and place on the prepared baking sheet. Bake in a 425° oven for about 1 hour or until nearly tender. Remove from oven and let stand until cool enough to handle.

2. Cut each sweet potato in half lengthwise. Scoop out the cooked pulp from 10 of the sweet-potato halves, leaving a shell about 1/4 inch thick. Remove all the pulp from the remaining sweet potatoes, discarding skins. Transfer pulp to a large bowl. Add the butter, salt, and pepper to the pulp and mash with a potato masher until the mixture is fairly smooth. Add desired flavor options to the puree.

3. Use a spoon to fill the 10 shells with puree. Transfer filled sweet potatoes to a large airtight freezer container. Cover and freeze for up to 3 months.

4. To bake, remove sweet potatoes from freezer. Thaw overnight in refrigerator. Transfer potatoes to a foil-lined baking sheet. Bake in a 375° oven until heated through, about 40 minutes. Sprinkle plain sweet potatoes with ground cinnamon, if desired.