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Twice Baked Sweet Potatoes with Sage and Pecans

In twice-baked sweet potatoes, the flesh is mashed with pureed cottage cheese, shallots, sage, salt, and pepper. The mixture is then spooned back into the potato-skin shells, sprinkled with additional sage and chopped pecans, and baked for a second time -- the pecan bits toast and turn golden brown in the oven.

Source: Martha Stewart Living, November 1999
Servings

Ingredients

Directions

Cook's Notes

Try to find sweet potatoes that are the same size to ensure even baking time and equal serving sizes.

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How would you rate this recipe?
13
  • nieve
    1 MAR, 2010
    Could you substitute plain yogurt for the cottage cheese?
    Reply
  • callasmom
    28 APR, 2008
    quite delicious - i substituted fage yogurt (0%) for the cottage cheese and thus skipped the food processor step. also, as i had a bit of a problem with the skins holding together nicely after i scooped them out, i baked the filling in ramekins, which turned out wonderful and quite pretty!
    Reply
  • angelwings1212
    13 FEB, 2008
    Just great. everyone asks for the recipe
    Reply

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