Twice Baked Bourbon-hazelnut Sweet Potatoes

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons veggie oil
• 3 lbs sweet potatoes (about 6 round, not skinny)
• 1/2 cup creme fraiche (or cream cheese)
• 6 tablespoons melted butter, divided
• 2 tablespoons pure maple syrup
• 2 tablespoons bourbon
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg, divided
• 1/4 cup chopped hazelnuts (or pecans, walnuts...)
• 1/4 cup panko breadcrumbs, bread crumbs
• salt and pepper

Recipe

• 1 preheat oven to 350°f oil the sweet potatoes and roast on rimmed baking sheet until very tender, 1 to 1 ½ hours. (you can nook them in the microwave to speed the roasting time!).
• 2 cool slightly. cut each potato in half and place the flesh of the top halves in a bowl—it should just fall out of the skin.
• 3 gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
• 4 mix in the crème fraiche, 4 tbs. butter, syrup, bourbon, 1 teaspoons cinnamon, 3/4 teaspoons nutmeg, 1 teaspoons salt and pepper to taste.
• 5 using a hand mixer (or immersion blender), puree until smooth.
• 6 scoop the potato puree back into the bottom halves.
• 7 mix the remaining 2 tb. of butter and ¼ teaspoons nutmeg with the panko and chopped nuts. salt and pepper to taste.
• 8 sprinkle the mixture over the tops of the sweet potatoes.
• 9 bake another 15-20 minutes until warmed through and golden on top!
• 10 * these can be made 2-3 days in advance. if coming out of the fridge, bake 30-40 minutes--until warmed through or cheat and rewarm in the microwave. *smile* i won't tell!