Tired of plain old run-of-the-mill baked potatoes? Liven up a dinner with these twice baked sweet potatoes. They can even be made up ahead of time to serve with a holiday meal.
- 8 sweet potatoes (medium, scrubbed)
- 1 cup celery (diced)
- 4 tablespoons butter
- 1/2 pound bacon (cooked crisp and crumbled)
- black pepper
- Pierce potatoes with a fork; place on baking sheet and bake in a 350 degrees F. oven for 1 hour or until soft; remove and set aside to cool slightly. In small skillet, saute celery in one tablespoon butter until tender, about 10 minutes; set aside. When potatoes are cool enough to handle, cut off a 1/2-inch-thick piece from one long side of each; scoop flesh out into bowl, leaving a 1/4-inch-thick shell. Mash potato flesh with remaining three tablespoons butter, stir in celery, bacon, salt and pepper. Spoon mixture into potato skin; arrange in baking dish and bake at 350 degrees F. until heated through, about 15 minutes. Potatoes may be prepared a day ahead; cover and refrigerate. Reheat in a 350 degrees F. oven for 45 minutes.