BAKED AND FILLED SWEET POTATOES

This is an old recipe from our neighbor to the north when I grew up in Indiana. My uncle and aunt lived in LaPorte, Indiana when I was a child. They had friends who lived across the border in Michigan. If you get tired of sweet potato casserole, try this recipe instead.

6 large sweet potatoes
1/4 cup orange juice
6 tablespoons cold butter, divided
1/4 cup flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup chopped pecans

Scrub potatoes and pierce with a fork. Bake in a 375-degree oven until tender, approximately 40 to 60 minutes. Allow to cool to the touch.

Cut the potatoes in half lengthwise; carefully scoop out the pulp, leaving a quarter-inch shell. Place the removed pulp in a large bowl; add the orange juice. Melt half the butter and add to the pulp; beat until smooth. Stuff the potato shells with this mixture.

Place stuffed potatoes in a large ungreased baking pan.

In a small bowl combine the flour, brown sugar, cinnamon, and ginger. Cut the last half of the butter into this mixture until crumbly. Stir in the pecans and sprinkle the mixture evenly over the potatoes.

Bake at 350 degrees for 20 to 25 minutes or until heated through.

Yield: 12 servings.

file photo used for reference only