STUFFED SWEET POTATO SKINS
Enjoy the traditional flavors of Thanksgiving and support your Stomach function with this sweet and simple side dish. Instead of a marshmallow-topped sweet potato casserole, try making this healthier alternative, where the entire potato, skins and all, are edible.
[cooked-sharing]
Place the halved sweet potatoes cut side up on a sheet of aluminum foil. Bake in a 425 degree convection oven for 60-75 minutes, or until the potatoes are cooked through.
Carefully scoop the flesh out of each potato half and place it in a bowl. Be sure not to break through the skin, as you will use the skins to serve the mashed potatoes.
Add the honey, butter, and spices to the potato. Puree the mixture with an immersion blender or mix with electric beaters. Add the milk slowly, 1/4 cup at a time, until the desired texture is reached.
Spoon the mashed potato into the potato skins for serving.
Add a few cranberries atop the mashed potato for garnish.
Ingredients
Directions
Place the halved sweet potatoes cut side up on a sheet of aluminum foil. Bake in a 425 degree convection oven for 60-75 minutes, or until the potatoes are cooked through.
Carefully scoop the flesh out of each potato half and place it in a bowl. Be sure not to break through the skin, as you will use the skins to serve the mashed potatoes.
Add the honey, butter, and spices to the potato. Puree the mixture with an immersion blender or mix with electric beaters. Add the milk slowly, 1/4 cup at a time, until the desired texture is reached.
Spoon the mashed potato into the potato skins for serving.
Add a few cranberries atop the mashed potato for garnish.
