We have a winner!!!
Congratulations to firstname.lastname@example.org - you've won a free copy of The Harvest Table! I hope the rest of you will look for this cookbook in stores - it is amazing.
Our winner wanted to see the recipe for Campfire Stew, but most of the rest of you wanted me to reveal either the sweet potatoes or the cornbread dressing. It was close, but the winning recipe was...drum roll please...Twice-Baked Sweet Potatoes!!!
Cut two sweet potatoes in half and lay cut-side down on a foil-lined baking dish. Bake these for about 30 minutes or until they get nice and tender.
Scoop the pulp from the insides, leaving about 1/4 inch thick potato shells. Be careful not to tear the skins (I was guilty of this...).
Place the pulp in a bowl and mash with cream cheese, milk, brown sugar, and cinnamon. Yum!
Spoon the mixture back into the potato shells and then sprinkle with chopped pecans. I think coconut would also be a good addition.
Bake for another 8 minutes, and you've got yourself a beautiful side dish!
Twice-Baked Sweet Potatoes
from Gooseberry Patch's The Harvest Table
2 sweet potatoes, halved lengthwise
1/4 cup Neufchatel or cream cheese, cubed
2 T. milk
1 T. brown sugar, packed
1/4 t. cinnamon
1/4 cup chopped pecans
Place sweet potatoes cut-side down in an aluminum foil-lined 9"x9" baking pan. Bake, uncovered, at 425 degrees for 25 to 30 minutes, until tender and potatoes are pulling away from potato skins. Scoop potato pulp into a bowl, leaving 1/4-inch thick potato shells. Arrange potato shells in pan; set aside. Add cheese, milk, brown sugar, and cinnamon to potato pulp; mash until blended. Spoon potato mixture into shells; top with nuts. Bake, uncovered, for 8 minutes, or until potatoes are heated through and nuts are toasted. Serves 4.