Eat For Eight Bucks: Twice-Baked Sweet Potatoes Recipe

• 4 medium sweet potatoes (about 8 ounces each)
• 2 cup shredded white cheddar cheese
• 2 tablespoons butter
• 1/4 teaspoon nutmeg
• 2 tablespoons sour cream
• 1/8 teaspoon white pepper
• 1 teaspoon salt

1. Line floor of oven with aluminum foil, preheat oven to 400u0b0F, and set the rack to middle position. Wash sweet potatoes well. Poke in 3 places each using skewer or knife. Place directly on oven rack and roast until knife inserted in potato shows no resistance, 30 to 45 minutes. Remove potatoes to cooling rack set in rimmed baking sheet until cool enough to handle.
2. Cut each potato in half lengthwise and use paring knife to cut out flesh, leaving about a 1/4 layer on skins. Scoop the sweet potato flesh into bowl. Sprinkle skins and remaining flesh with 1/2 teaspoon salt.
3. Add 1 1/2 cups of cheese, butter, sour cream, nutmeg, pepper, and 1/2 teaspoon salt to scooped flesh and mash to combine.
4. Place scooped-out potatoes on rimmed baking sheet. Put quarter of stuffing in each potato half and top evenly with remaining cheese. Return the oven and bake until the cheese is melted and the potatoes are hot, about 10 minutes longer. Transfer to plate and serve immediately.

sweet potatoes, shredded white cheddar cheese, butter, nutmeg, sour cream, white pepper, salt

Taken from www.seriouseats.com/recipes/2010/11/eat-for-eight-bucks-twice-baked-sweet-potatoes-recipe-thanksgiving.html (may not work)