1/4 cup orange juice
6 tbsp. cold butter or margarine, divided
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground mace
1/4 cup chopped pecans
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| TWICE BAKED SWEET POTATOES | ||||||
| Serves 12 | ||||||
| 6 large sweet potatoes (3 1/2 to 4 lbs.) 1/4 cup orange juice 6 tbsp. cold butter or margarine, divided 1/4 cup all-purpose flour 1/4 cup packed brown sugar 1/4 tsp. ground cinnamon 1/4 tsp. ground ginger 1/8 tsp. ground mace 1/4 cup chopped pecans |
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| Pierce potatoes with a fork. Bake at 375 for 40-60 minutes or until tender. Allow potatoes to cool to the touch. Cut them in half lengthwise; carefully scoop out pulp, leaving a 1/4 inch shell. Place pulp in a large bowl. Add orange juice. Melt 3 tbsp. butter; add to pulp and beat until smooth. Stuff the potatoe shells; place in an un-greased 15 x 10 x 1 inch baking pan. In a small bowl, combine flour, brown sugar, cinnamon, ginger and mace. Cut in remaining butter until crumbly.. Stir in pecans. Sprinkle over potatoes. Bake at 350 for 20-25 minutes or until golden brown and heated through. | ||||||