Wednesday, December 14, 2011

pimento cheese stuffed sweet potatoes

This was one of my Thanksgiving creations this year.
3 large sweet potatoes
Preheat oven to 375. Place sweet potatoes on a baking sheet and then in the oven. Bake for an hour, until they feel soft to the touch. Set aside.
2 cups grated sharp cheddar cheese
1 small jar pimentos
1 tsp bourbon
black pepper

Ritz crackers, crumbled
Mix the ingredients together. Cut the potatoes in half and scoop them out into a bowl, leaving enough in the skins for them to hold their shape. Add the cheese to the potato in the bowl and mix them together. Put the filling back into the skins and place them side by side in a baking dish. Cover the tops with the cracker crumbs. Lower the oven temperature to 350 and put them back in the oven for twenty minutes.