| | Stuffed Honeyed Sweet Potatoes
5 to 6 sweet potatoes
1/2 cup of margarine or butter at room temperature
1/4 cup of half and half
2 tablespoons of honey
2 tablespoons of dark rum
1/2 teaspoon of ground cardamom
1/4 teaspoon of salt
2 tablespoons of chopped almonds
Wash potatoes, place damp potatoes in a slow cooker. Cover and cook on LOW about 5 hours or until done. Cut off top third of each potato lengthwise and scoop out interior, leaving a 1/4 inch shell. Mash potato pulp with margarine or butter, half and half, honey, rum, cardamom and salt. Return mixture to shells. Top each with walnuts.
Arrange potatoes on a shallow baking sheet. Preheat oven to 425ºF. if serving now or cover and refrigerate to serve later. Bake 15 minutes or until hot and lightly browned. Makes 5 or 6 servings |
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