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Ingredients
| sweet potatoes: 6 whole potatoes |
| salted butter: 1/4 cup |
| onions: 1 (minced) |
| light brown sugar (packed): 1 Tbl (packed) |
| orange zest: 3/4 tsp (grated) |
| salt: 3/4 tsp |
| ground cumin: 1/4 tsp |
| ground cinnamon: 1/4 tsp |
| black pepper: 1/4 tsp |
| allspice: 1/8 tsp |
| sour cream: 1/4 cup |
| parsley: 2 Tbl (fresh//minced) |
| eggs: 2 (whites) |
Twice Baked Sweet Potatoes
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
90 min -
Servings
4 serving(s)
Tags
- Preheat oven to 400 degrees.
- Bake potatoes until just softened, about 1 hour.
- Cool 15 minutes.
- Cut a half inch off of tops of potatoes and scoop out pulp leaving shells intact.
- Mash pulp. Set aside 4 shells and toss out the other two.
- In a small skillet, melt butter.
- Add onion, cook until softened about 8 minutes.
- Add brown sugar, zest, salt, cumin, cinnamon, pepper, and allspice.
- Cook until sugar melts about 2-3 minutes.
- Combine onion mixture with mashed sweet potatoes.
- Stir in sour cream and parsely.
- In a seperate bowl, mix egg whites at high speed until soft peaks form.
- Gently fold into sweet potato mixture.
- Spoon back into Potato shells.
- Put on baking sheet and bake until filling is just set and tops begin to brown about 15-20 minutes.