Twice Baked Sweet Potatoes
|Sweet potatoes||6 Large|
|Orange juice||1⁄4 Cup (4 tbs)|
|Butter/Margarine, divided||6 Tablespoon, cold|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs) (packed)|
|Cinnamon||1⁄4 Teaspoon, ground|
|Ginger||1⁄4 Teaspoon, ground|
|Mace||1⁄8 Teaspoon, ground|
|Pecans||1⁄4 Cup (4 tbs), chopped|
Pierce potatoes with a fork.
Bake at 375° for 40-60 minutes or until tender.
Allow potatoes to cool to the touch.
Cut them in half lengthwise; carefully scoop out pulp, leaving a 1/4-in.shell.
Place pulp in a large bowl.
Add orange juice.
Melt 3 tablespoons butter; add to pulp and beat until smooth.
Stuff the potato shells; place in an un-greased 15-in.x 10-in.x 1-in.baking pan.
In a small bowl, combine flour, brown sugar, cinnamon, ginger and mace.
Cut in remaining butter until crumbly.
Stir in pecans.
Sprinkle over potatoes.
Bake at 350° for 20-25 minutes or until golden and heated through.