Twice Baked Bourbon-Hazelnut Sweet Potatoes

• 2 tablespoons oil veggie
• 3 pounds 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 bread crumbs
• salt
• 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. Gently scoop the flesh out of the bottom halves and add it to the bowl, leaving a little around the edges for stability. Mix in the creme fraiche, 4 Tbs. butter, syrup, bourbon, 1 tsp. cinnamon, 3/4 tsp. nutmeg, 1 tsp. salt and pepper to taste. Using a hand mixer (or immersion blender), puree until smooth.
3. Scoop the potato puree back into the bottom halves. Mix the remaining 2 Tb. of butter and 1/4 tsp. nutmeg with the panko and chopped nuts. Salt and pepper to taste. Sprinkle the mixture over the tops of the sweet potatoes. Bake another 15-20 minutes until warmed through and golden on top!

oil veggie, sweet potatoes, crueme fraiche, butter, maple syrup, bourbon, ground cinnamon, ground nutmeg, hazelnuts, bread crumbs, salt, pepper

Taken from www.yummly.com/recipe/Twice-Baked-Bourbon-Hazelnut-Sweet-Potatoes-1676810 (may not work)