Double Baked Sweet Potatoes

http://www.thedailyrecipe.com

6 sweet potatoes (medium sized)
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

Preheat oven to 400 degrees. Rub skins with oil wrap each
in aluminum foil. Bake in preheated oven for 1 hour, or
until soft when poked in the center. In a large bowl combine
cream cheese, brown sugar, butter, vanilla, salt and pepper.
Slice each baked potato in half lengthwise and scoop flesh
into the creamy mixture. Caution they will be very hot so
this works best using a clean towel to hold the potato.
Mix well and fold in walnuts. Spoon mixture evenly back
into each potato skin and bake for about 10-15 minutes more
at 350 degrees just to heat through.

Yield: 12 Servings

Smart shopping for sweet potatoes:

There are two basic types of sweet potato: Moist (orange-
fleshed) and dry (yellow-fleshed). The sweeter orange-
fleshed sweet potato varieties dominate the U.S. market,
The moist-fleshed potatoes are often called "yams," but
this is a misnomer: The true yam is a large (up to 100
pounds) root vegetable grown in Africa and Asia and rarely
seen in the western world (except in cans). However,
common usage has made the term "yams" acceptable when
referring to sweet potatoes.

Unless your produce market labels sweet potatoes as
being orange- or yellow-fleshed, you may not be sure
exactly what you're getting. Although the orange-fleshed
type tends to be plumper and its skin a little redder
(a hint of the orange flesh below), and the yellow-fleshed
type a little narrower with a tan skin, when they aren't
side by side, it's pretty difficult to judge the difference.
In most instances, you can assume you're getting orange-
fleshed sweet potatoes. If you are actively seeking the
yellow-fleshed, you should ask the produce manager.

Select sweet potatoes that are heavy for their size, and
buy similar-sized potatoes if you plan to cook them whole,
so that the cooking time will be uniform. Choose potatoes
that are smooth, hard, and free of bruises or decay, which
may appear as shriveled or sunken areas or black spots.
Even if cut away, a decayed spot may have already imparted
an unpleasant flavor to the entire potato.


Sandy U.

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