Bourbon Maple Twice Baked Sweet Potatoes

Bourbon Maple Twice Baked Sweet Potatoes

Thanksgiving is my favorite holiday and I always try to come up with one "special" dish for the day. Last year I came up with some "twice baked" sweet potatoes--once in the skin and once in the casserole.

BOURBON MAPLE TWICE BAKED SWEET POTATOES

2 tablespoons vegetable oil

3 lbs sweet potatoes (about 6)

1/2 cup cream cheese

 6 tablespoons melted butter, divided
2 tablespoons pure maple syrup
2 tablespoons Bourbon (Cody Road from Mississippi River Distilling Company is my choice)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg, divided
1/4 cup chopped pecans (or hazelnuts)
1/4 cup panko bread crumbs
salt and pepper

Preheat oven to 350°. Oil the sweet potatoes and roast on baking sheet until done, 1 to 1 ½ hours. Cool slightly. Skin potato and place the flesh in a bowl.
Mix in the cream cheese, 4 Tbs. butter, syrup, bourbon, 1 teaspoons cinnamon, 3/4 teaspoons nutmeg, 1 teaspoons salt and pepper to taste. 

Using a hand mixer (or potato masher), mash until chunky.

Mix the remaining 2 Tb. of butter and ¼ teaspoons nutmeg with the panko and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes. Bake another 20-30 minutes until warmed through and golden on top.