The traditional twice-baked potato reinvented using the sweet potato, perfect for fall meals.
4 sweet potatoes
1/2 teaspoon salt
2 tablespoons butter, softened
½ cup fresh pineapple or 1 small can crushed pineapple, drained
1 to 2 teaspoons orange zest
splash of almond flavoring or Amaretto
Preheat oven to 350.
Scrub sweet potatoes and bake until tender, probably 45 to 60 minutes, depending on their size. Let cool.
Slice the potatoes in half and scoop out insides. Place the cooked sweet potato in a large bowl. Add the salt, butter, drained pineapple, orange zest, and almond flavoring or Amaretto. Stir well and put mixture back in potato shells or, if you'd rather, in a greased casserole dish. Top mixture with a sprinkling of fresh nutmeg.
Can be prepared up to this point and refrigerated for a day or two. Bring to room temperature before baking.)
Bake for about 15 to 20 minutes.
Makes 8 servings.