Sweet Potato Boats
Everyone has a traditional Thanksgiving side-dish recipe for sweet potatoes.
Here is a healthy and little different presentation of this popular vegetable.
2 large sweet potatoes, scrubbed and dried
1 tablespoon melted butter
2 tablespoons honey
1 tablespoon fresh lemon or lime juice
¼ teaspoon freshly ground nutmeg
¼ cup coarsely chopped almonds, divided
½ teaspoon salt
Lemon zest, for garnish
1. Preheat oven to 350°F. Pierce the skins of the potatoes with a small paring knife and
microwave them until soft. Allow the potatoes to cool, then cut them in half lengthwise
and scoop out the pulp, leaving the skins intact.
2. Place the pulp in a mixing bowl, and stir in the butter, honey, lemon or lime juice, nutmeg, half of the nuts, and salt. Mix well to combine. Divide the mixture into fourths.
3. Place the potato skins in a lightly greased casserole dish. Fill each skin with the pulp mixture. Bake for 30–35 minutes or until hot.
4. Sprinkle the remaining nuts and lemon zest over the tops of the potatoes and serve.
Recipe courtesy of Mary Ann Esposito