These simple twice baked sweet potatoes will be a hit at your Thanksgiving dinner! Mashed sweet potatoes topped with candied almonds.
|Sweet potatoes||2 Medium , scrubbed and stabbed several times (about pound each)|
|Sour cream||4 Tablespoon|
|Brown sugar||4 Teaspoon|
|Black pepper||1/4 Teaspoon|
|Sliced almonds/Slivered||1/2 Cup (8 tbs)|
|Coarse salt||1 Pinch|
1.Preheat oven to 375F.
2.Microwave sweet potatoes for 8 minutes or until tender. Slice into lengthwise halves and allow to cool completely.
3.For honeyed almonds, combine almonds and honey in a skillet. In medium heat stir constantly for 3-4 minutes until well coated.
4.Spread over parchment paper and sprinkle salt over it. Allow to cool completely.
5.Scoop out potato flesh leaving shell and transfer the flesh to a bowl.
6.Add sour cream, butter, sugar, salt, pepper to sweet potato and mash well.
7.Scoop the filling back to shell and top with almonds.
8.Place in baking pan, pop into oven and bake for 20 minutes.
10.Serve and enjoy!