I love, love, love Holly Clegg’s cookbooks, especially her Freezer Friendly Meals Cookbook. The recipes are so tasty and nutritious!
This past weekend I froze up a bunch of Stuffed Sweet Potatoes. They will make great sides to the main dishes I froze, and my fussy two year old will eat them without a problem.
Stuffed Sweet Potatoes
3 pounds small to medium sweet potatoes, unpeeled
1/2 cup light brown sugar, divided
1/2 tsp. ground cinnamon, divided
1/4 cup golden raisins
3 tbsp. butter, divided (I used dairy free butter)
1/4 cup skim milk (I used Vanilla Almond milk and skipped the vanilla required later in the recipe)
2 tsp vanilla extract, divided
1/4 cup all-purpose flour
1/3 cup chopped pecans
Preheat the oven to 400 degrees F.
Place potatoes on a baking sheet and cook for one hour or until tender. Cut a thin slice off the top of each potato. Carefully scoop pulp into a bowl, leaving 1/4-inch thick shells. Mash pulp; add 1/4 cup light brown sugar, 1/4 tsp. cinnamon, raisins, 1 tbsp. of butter, milk, and 1 tsp. of vanilla, mixing until smooth. Spoon mixture evenly into potato shells.
Melt remaining 2 tbsp. butter and combine with the flour, remaining brown sugar, pecans, remaining vanilla, and remaining cinnamon. Crumble evenly over potatoes.
Preheat the oven to 350 degrees. Bake for 15 to 20 minutes or until topping is browned and potatoes are thoroughly heated.
To Freezer: Do not bake before freezing. Wrap individually and freeze in zip-top bags. Recommened freezing time is up to 4 months.
When ready to serve from the freezer, allow to defrost. Preheat the oven to 350 degrees F. Bake for 20 to 25 minutes or until topping is browned and potato is thoroughly heated.