Twice-Baked Sweet Potato

This month's recipe redux is all about ORANGE! Isn't that the color of food in fall? We love pumpkin, and that would have been easy for us to work with, but we decided to try something different. Instead we're reinventing the comfort food of twice-baked potatoes to a much healthier alternative. Seriously, this only has a little bit of olive oil in it. The key to making sweet potatoes even more sweet--it's totally the orange juice.

Ingredients

2 small sweet potatoes
1/4 tsp cinnamon
1/4 tsp ginger
1 tsp olive oil
2 Tbsp orange juice
1 Tbsp brown sugar
1 tsp olive oil
2 Tbsp chopped nuts (pecans, walnuts, or almonds would all be wonderful) or
2 Tbsp chopped pretzels


Directions

1. Preheat the oven to 400 degrees Fahrenheit. Poke several holes with a fork over the sweet potatoes. Wrap them in foil and place in oven until thoroughly cooked and soft, about an hour. Leave oven on.

2. After the potatoes have cooled slightly, unwrap from the foil. Cut the top 1/4 of the sweet potatoes off, and, being careful not to puncture the skin, scoop out the inside of the potato and put in a medium bowl. Place skins on a cookie sheet.

3. Add cinnamon, ginger, olive oil, and orange juice. Mix ingredients until mixture is soft and creamy. Divide mixture evenly back into sweet potato skins.

4. In another small bowl, mix together brown sugar, olive oil, and chopped nuts or pretzels. Gently spoon topping mixture onto the potatoes.

5. Return the sweet potatoes to the oven. Cook for another 10 minutes until the brown sugar has melted.