Stuffed Sweet Potatoes

Rinse and dry sweet potatoes. Prick all around with a fork and place on a baking tray. Bake at 200 °C for about 1 hour. Cool, then cut in half and scoop out pulp except for a small edge. Put pulp in a large enough bowl, mix with apricot juice, butter and spices. Blend with a hand blender.

Whip the cream with a pinch of salt until stiff. Beat the sweet potato puree with the mixer until fluffy, then fold in the whipped cream and finally the pecan seeds. Fill quantity into potato halves.

[Halves individually to blast freeze in freezer form, then place frozen in a large tin and freeze repeatedly. Defrost in refrigerator before using].

Preheat stove to 200 °C. Sprinkle flaked almonds over potatoes and bake for 20 to 25 min or until flaked almonds are browned.

Notes: in a menu, sweet potatoes should be the last to go in the stove, as they do not tolerate repeated reheating in the stove well.

Tip: Stock up on a variety of high-quality spices – it pays off!

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