Makes 10 Potatoes
Quick tip: To cut down on fat you can use half and half instead of heavy cream and olive oil instead of butter, the flavor won’t be quite as rich.
- 5 sweet potatoes
- 1/4 cup mascarpone cheese
- 1/2 Tablespoon maple syrup
- 1 Tablespoon heavy cream
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 Tablespoons butter, room temp
- 1/3 cup brown sugar
- pinch of salt
- 1/8 teaspoon cinnamon
- pinch of ginger
- pinch of nutmeg
- 3/4 cup pecans, chopped
- 1/2 cup blue cheese (optional)
- Pre-heat your oven to 400°.
- With a fork prick each potato about 5 times, place on a cookie sheet. (If you have a sil-pat, lay that on your cookie sheet and bake the potatoes on it).
- Place the potatoes in your hot oven and bake for about 40-60 minutes or until easily pierced with a fork.
- While the potatoes are baking, in a medium sauté pan over medium heat, add butter and brown sugar.
- Once the butter has melted stir in the salt, cinnamon, ginger and nutmeg. Cook for 2 minutes, stirring occasionally. Once the sugar has started to bubble, turn off the heat and stir in the pecans. Please the candied pecans on parchment paper or a non stick surface and allow to cool.
- Once the potatoes are tender, remove them from the oven and slice each potato in half lengthwise.
- In a mixing bowl or stand mixer, add mascarpone, maple syrup, heavy cream, salt and cinnamon.
- Once the potatoes are cool enough to handle, but still warm very gently scoop out the insides leaving the skin in tact, and place the insides in the mixing bowl with the other ingredients, reserving the skin.
- Using a hand mixer or stand mixer with a whisk attachment, whisk together on high until well incorporated and most of the lumps are gone about 1 minute.
- With a large spoon scoop about 1/3 of a cup the whipped potatoes into each one of the skins. Top each potato evenly with candied pecans and crumble the blue cheese over the pecans.
- Bake at 375° for 7-10 minutes or until the cheese is melted and the potato is heated through.
*If you want to make ahead and freeze: Follow the recipe, after the stuffed potatoes are baked, place in the fridge to cool. Once cool, place the potatoes in a freezer safe container or zip lock bag. Store in the freezer for up to 2 months.
To serve straight from the freezer: Preheat your oven to 400°. Place the potatoes in an oven safe dish and cover with foil. Bake for about 35 minutes, uncover and finish baking until cheese is melted and potatoes are hot, about 10 minutes. Serve.