Twice Baked Sweet Potatoes
- 4 Sweet potato
- 3 Tbsps butter
- 2 Tbsps Lime juice
- freshly ground peppers
- 2 tomatoes
- 1 ½ ozs coarsely grated Cheese (such as Gruyère)
- 1 Tbsp parsley
Rinse the sweet potatoes, then add to a pot with cold water. Bring to a boil, cover, and cook for 20 minutes. Drain the sweet potatoes and cool slightly.
Slice the potatoes lengthwise, then carefully scrape out the pulp with a spoon. Be sure to leave a 0.5 cm (approximately .25 inch) thick border inside the potatoes. Remove the pulp from the portion you cut off. Mix the sweet potato pulp with the butter and lime juice, then season to taste with salt and pepper.
Blanch the tomatoes briefly in boiling water. Remove from the water, peel, and cut into quarters. Remove the core and finely dice.
Return the mashed sweet potatoes to the potato shells. Sprinkle with the cheese, place on a greased baking sheet, and broil for 2 minutes in the oven.
Remove from the oven, and top with a dollop of sour cream. Top with the tomatoes and parsley, and serve immediately.