Twice Baked Bourbon-Hazelnut Sweet Potatoes

• 2 tablespoons veggie oil
• 3 lbs sweet potatoes (about 6 round, not skinny)
• 1/2 cup creme fraiche (or cream cheese)
• 6 tablespoons melted butter, divided
• 2 tablespoons pure maple syrup
• 2 tablespoons Bourbon
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg, divided
• 1/4 cup chopped hazelnuts (or pecans, walnuts...)
• 1/4 cup panko breadcrumbs, bread crumbs
• salt and pepper

1. Preheat oven to 350u0b0F Oil the sweet potatoes and roast on rimmed baking sheet until very tender, 1 to 1 1/2 hours. (You can nook them in the microwave to speed the roasting time!).
2. Cool slightly. Cut each potato in half and place the flesh of the top halves in a bowl-it should just fall out of the skin.
3. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability.
4. Mix in the creme fraiche, 4 Tbs. butter, syrup, bourbon, 1 teaspoons cinnamon, 3/4 teaspoons nutmeg, 1 teaspoons salt and pepper to taste.
5. Using a hand mixer (or immersion blender), puree until smooth.
6. Scoop the potato puree back into the bottom halves.
7. Mix the remaining 2 Tb. of butter and 1/4 teaspoons nutmeg with the panko and chopped nuts. Salt and pepper to taste.
8. Sprinkle the mixture over the tops of the sweet potatoes.
9. Bake another 15-20 minutes until warmed through and golden on top!
10. * These can be made 2-3 days in advance. If coming out of the fridge, bake 30-40 minutes--until warmed through or cheat and rewarm in the microwave. *smile* I won't tell!

veggie oil, sweet potatoes, creme fraiche, butter, maple syrup, bourbon, ground cinnamon, ground nutmeg, hazelnuts, breadcrumbs, salt

Taken from www.food.com/recipe/twice-baked-bourbon-hazelnut-sweet-potatoes-441955 (may not work)