Look for similar-sized sweet potatoes so they'll cook at an even rate. To make ahead, stuff the potato halves, cover, and refrigerate up to one day. Set out at room temperature as the oven preheats to take the chill off.
This recipe is delicious! Very easy to make. I didn't use the skins as pictured, but made a mash. I've also used this recipe as a topping on a ground beef mexican inspired casserole and my husband loved it (he normally doesn't "like" sweet potatoes). Great recipe!
Read MoreFabulous. I made one major "goof" that still made it a winner. I baked the sweet potatoes too long and the skins literally slipped and ripped off. I tossed the skins and just mashed the sweet potatoes with the exact ingredients as the main recipe and baked it in a lightly sprayed baking dish and baked for 10 minutes. Either way,the flavor is fabulous and in the future I will definately make it the "correct" way and not cook the potatoes too long.Generally I don't think it's fair to rate a recipe unless you make it "as is, exactly" but this goof was worth passing along.
Read MoreI crave these sweet potaoes.! There is no way that you can only eat one half of one. Make plenty. Guests at Thanksgiving dinner clamored for more. I loved that I could make them the day ahead and pop into the oven on the holiday. What a wonderful change from the usual oversweet candied potatoe dishes covered with marshmallows.This recipe has some kick to it. Even so my 85 year old mom didn't find them too spicy. Use the deep orange colored sweet potatoes which contrast so well with the green onions sprinkled over.
Read MoreVery easy to put together. I baked and stuffed the sweet potatoes the night before, then re-warmed the next night, as suggested. Putting these together doesn't take a lot of time or effort, it just takes time for the potatoes to bake
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