Thursday, March 1, 2012

A New Idea

This would never have occurred to me -- twice-baked sweet potatoes! There's a reason Murf Ink subscribes to Bon Appetit, Saveur and Food and Wine! Ideas! I'm only one person; I can't think of everything (she whined.)

Bake the sweet potato as you would ordinarily. When it's forkable, take it out of the oven and handling it carefully with an oven mitt, cut it in half. Scoop out one half, leaving a 1/2 in. "wall" of skin and meat. Clean out the other half completely and discard the skin. Mix the meat with butter or maple syrup or maybe crushed candied pecans, pile it back into the remaining half shell and eat.

Bon Appetit suggests a brittle to sprinkle over the top of the sweet potato.

4 slices bacon, cut in 1/2 in. wide pieces
1/3 cup sugar
1 T sesame seeds

Cook the bacon but save 1T bacon grease. Leave it back in the skillet, put the drained bacon with it and the sugar and sesame seeds. Cook and stir until the sugar carmelizes, then pour it into a rimmed baking sheet with either baking parchment or a SilPat undeerneath it. Spread it out and let it cool and then break the brittle into shards and sprinkle it over the top of the sweet potatoes.

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