Bubber's Stuffed Sweet Potatoes
Beans, Greens and Sweet Georgia Peaches
Bubber's Stuffed Sweet Potatoes
Beans, Greens and Sweet Georgia Peaches
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4 oven roasted sweet potatoes salt and whole white peppercorns in a peppermill 1 blade of mace, crushed, or 1/4 teaspoon ground mace, or whole nutmeg in a grater 3/4 cup grated sharp Cheddar 1/4 cup heavy cream (minimum 36 percent milkfat) 3 tablespoons melted unsalted butter 1 tablespoon dry sherry (such as Amontillado) sweet paprika Directions: Position rack in center of oven and preheat it to 400°F. Scrub the potatoes well under cold running water, removing any root tendrils that may still be attached, pat them dry. Prick them in several places with a fork and lightly grease them with butter. Put the potatoes in a cast iron Dutch oven (or Romertopf) that will hold them in one layer, do not crowd. Put on the lid and place them on the center rack of the oven. Roast them, turning them occasionally so that the bottoms don't get too brown, until they yield easily when pressed with your finger, about one hour. After you take the potatoes from the oven, preheat the broiler. Allow the potatoes to cool enough to handle comfortably, but don't let them get cold. Cut a slice from the top of each potato, and with a spoon or melon baller, scoop out the insides, leaving a shell about 1/4 inch thick. Set the shells aside. Mash the scooped out pulp smooth and season it with a healthy pinch of salt, a liberal grinding of white pepper, and the mace or a liberal grinding of nutmeg. Beat into it 1/2 cup of the cheese, the cream, butter, and sherry. Taste and adjust the seasonings to suit, and continue beating until the potatoes are fluffy. Spoon the whipped potatoes back into the shells, mounding them up on top. Sprinkle the tops with the remaining cheese and paprika. Place the shells on a shallow pan or cookie sheet and broil until the tops are lightly browned, about 5 minutes. Serves 4. |