4 medium sweet potatoes
1/2 stick (2 oz) 50 g {2 oz) butter
Pinch salt
Good grinding of black pepper
110 g (4 oz) double cream, (heavy cream)
2 tbsp toasted almonds for garnish
Sherry to taste
1/2 stick (2 oz) 50 g {2 oz) butter
Pinch salt
Good grinding of black pepper
110 g (4 oz) double cream, (heavy cream)
2 tbsp toasted almonds for garnish
Sherry to taste
method
1. Wash and dry the potatoes and place in the oven until cooked and soft when squeezed gently, about 1 hour.
2. Carefully take off a slice from the top of each potato and scoop out the inside, taking care not to break the skin.
3. Mix the scooped out flesh with all the other ingredients and fill the shells with this mixture.
4. Bake in the oven Gas mark 8, 450°F (230°C) for 10 minutes and serve with toasted almonds sprinkled on top.
2. Carefully take off a slice from the top of each potato and scoop out the inside, taking care not to break the skin.
3. Mix the scooped out flesh with all the other ingredients and fill the shells with this mixture.
4. Bake in the oven Gas mark 8, 450°F (230°C) for 10 minutes and serve with toasted almonds sprinkled on top.
serving amount
serves 6
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