Twice Baked Bourbon-Hazelnut Sweet Potatoes

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tbs. veggie oil
• 3 pounds sweet potatoes (about 6 round, not skinny)
• ½ cup crème fraiche or cream cheese
• 6 tablespoons melted butter, divided
• 2 Tbs. pure maple syrup
• 2 tablespoons bourbon
• 1 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg, divided
• ¼ cup chopped hazelnuts (or pecans, walnuts...)
• ¼ cup panko bread crumbs
• Salt and pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Prick the sweet potatoes several times with a fork, rub them all over with the veggie oil, and set them on a baking sheet.

2. Bake the sweet potatoes for about 60 minutes, until a knife slides easily through the center. Let them cool for 10 minutes, then lower the oven to 375°F (190°C).

3. Cut each potato in half lengthwise. Scoop the flesh into a bowl, leaving the shells intact, and set the shells on a baking sheet.

4. Mash the flesh with 3 tablespoons of the melted butter, the maple syrup, bourbon, cinnamon, 1/2 teaspoon of the nutmeg, the crème fraiche or cream cheese, salt and pepper until smooth.

5. Spoon the filling back into the shells, mounding it slightly.

6. In a small bowl, combine the hazelnuts (pecans or walnuts also work, optional), panko, remaining 3 tablespoons melted butter, remaining 1/2 teaspoon nutmeg, and a pinch of salt. Sprinkle over the potatoes.

7. Bake for 25 minutes, until the topping is golden and the filling is hot throughout. Let rest 5 minutes before serving.