DOUBLE BAKED SWEET POTATOES

From: Dairygoodness
Ingredients4 medium sweet potatoes, scrubbed
1 cup (250 mL) real Whipping Cream
1 tbsp (15 mL) grated orange peel
2 tbsp (30 mL) orange juice
1 tbsp (15 mL) thinly sliced green onion
Pinch ground nutmeg
Salt and pepper, to taste
2 tbsp (30 mL) pecans, chopped
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) butter, melted

Preparation
Preheat oven to 375 °F (190 °C).
To cook potatoes, prick with a fork and microwave on High for 8 to 10 min 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 (125 ml). Remove from heat.
Cut cooked potatoes in half, scoop out the flesh and reserve four 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 min 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 min or until heated through.