4 medium sweet pottoes, scrubbed
1 cup whipping cream
1 tablespoon grated orange peel
2 tablespoon orange juice
1 tablespoon thinly sliced green onion
Pinch ground nutmeg
salt and pepper to taste
2 tablespoon chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
Preheat oven to 375oF.
To cook potates, prick with a fork and microwave on high for 8 to 10 minutes or until very soft. Meanwhile, in a heavy saucepan, bring whipping cream to a boil and cook, stirring occasionally, until thickened and reduced to 1/2 cup. Remove from heat.
Cut cooked potates in half, scoop out the flesh and reserve 4 potato skin halves for filling.
Mash potato with hot whipping cream. Add orange peel, juice, green onion, nutmeg, and salt and pepper.
Spoon the mixture into the reserved skins. Top each with chopped pecans and brown sugar. Drizzle with melted butter. Bake for 10 to 15 minutes or until heated through.
NOTE:
If desired, spoon potato mixture into a small casserole dish. Top with pecans, brown sugar and melted butter and bake for 20 to 25 minutes or until heated through.