Twice-Baked Sweet Potatoes
|Caramel ice cream topping/Butterscotch ice cream topping||6 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground nutmeg||1 Dash|
|Toasted chopped pecans||2 Teaspoon|
1. Wash potatoes. Pierce each potato several times with a large fork to allow steam to escape. Place potatoes in microwave oven. Microwave at 100% (high) 6 to 7 minutes; turn potatoes over and rearrange after 3 minutes. When done, potatoes should be almost tender in center when pierced with a fork. Wrap in foil. Let stand 5 minutes.
2. Cut top off hot baked potatoes. Quickly scoop out hot potato pulp with a spoon, being careful to keep shells intact. Set shells aside.
3. In a mixing bowl, combine hot potato pulp, 1/4 cup ice-cream topping, butter or margarine, cinnamon and nutmeg. Beat with electric mixer on high speed until fluffy. Spoon mixture into potato shells. Place on a serving plate.
4. Cover with vented plastic wrap. Microwave at 100% (high) 3 to 4 minutes or until heated through. Top with remaining 2 tablespoons topping; sprinkle with chopped pecans, if desired.