Twice-Baked Sweet Potatoes with Citrus and Mascarpone
 Twice-Baked Sweet Potatoes with Citrus and
MascarponeApril, 2005 Serves 10–12 / Contributed by Sarah Stegner, dining room chef of the Ritz-Carlton in Chicago, this fantastic side dish appeared in November 2003 and quickly became a reader favorite. “It’s now something we make for every holiday dinner,” said a devotee. Keep the purée’s consistency very light, not thick like mashed potatoes. 4 pounds (or 6-8 medium-large) sweet potatoes, to yield 2 pounds cooked sweet potato pulp 1/2 cup fresh orange juice 8 ounces mascarpone, divided Salt and freshly ground white pepper 1 whole orange 1 tablespoon roughly chopped fresh chervil 1. Preheat oven to 375º. Bake sweet potatoes until a fork can be inserted easily, about 1 hour. Cut potatoes in half lengthwise and carefully scrape pulp out of skins, leaving about 1/8 inch of potato lining the skin. 2. In a food processor, combine cooked pulp, orange juice, and 4 ounces mascarpone. Purée just until mixed. Add salt and white pepper to taste. 3. Refill sweet potato skins with purée. Heat through for 15 minutes at 375º. Preheat broiler. Dollop remaining mascarpone on top of each potato. Place underneath broiler just until mascarpone begins to brown. Watch carefully to avoid burning. 4. Using a fine zester, grate zest from one orange over potato halves and garnish with chopped chervil. Serve immediately. PER SERVING (1/2 potato): 185 cal, 51% fat cal, 11g fat, 8g sat fat, 31mg chol, 3g protein, 20g carb, 2g fiber, 21mg sodium |
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