Sweet potatoes are packed full of vitamin
A. Vitamin A is key for good vision, a healthy immune system and cell
growth. But since the classic olive-oil-drizzled baked potatoes can grow
boring quickly, we invite you to fall in love again with this root
veggie in its stuffed form.
Ingredients
Pears - 2
Lemon juice - from 1 lemon
Sweet potato - 3 medium
Potatoes - 4 medium
Milk - 1/2 cup
Unsalted butter - 5 tbsp.
Egg - 1
Salt and Pepper - as needed
Clove pdr - a pinch
Nutmeg - 1/4 tsp.
Light brown sugar - 1/2 cup
Fresh thyme - 3 sprigs
Preparations
Boil water in a medium saucepan. Peel, core and chop the pears,
placing them in the water. Add the lemon juice.
Reduce the heat and
simmer until the pears are tender. Remove and set aside.
Heat the oven to 350°F. Line a baking sheet with foil.
Bake the
potatoes for 30 minutes. Remove from the oven, let cool a little, cut
lengthwise, scooping the cooked flesh into a large bowl.
Leave about
1/2-inch for each shell. Crank the heat up to 400°F.
Add the rest of the ingredients, mashing until smooth. Then fill the
potato skins with the mixture. Bake another 10 minutes or until brown.
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