Twice Baked Sweet Potatoes Yield: 12 Servings Ingredients: 10 lbs. Jumbo Sweet Potatoes ½ tbsp. Extra Virgin Olive Oil 3 cups Shallots, cleaned & finely diced 1 ½ tbsp. Fresh Sage, roughly chopped 4 oz. Unsalted Butter ½ tbsp. Salt ½ tbsp. Black Pepper ½ cup Large Pecan Pieces ½ tsp. Fresh Sage Directions: Wash all fresh produce under cool running water, drain. Prick the sweet potatoes with a fork and place on a baking sheet. Bake until fork tender in a 400º oven (about 45 minutes). Remove from the oven and let cool slightly.

Cut sweet potatoes in half. Scoop the potato out of the skin and place in a medium bowl. Leave a half-inch edge around the perimeter while scooping out the centers. Save 12 of the skin halves. Heat a medium sauté pan; add olive oil and shallots. Sauté until translucent. Add 1 ½ tbsp. sage and sauté until fragrant. Remove from the heat and place in a food processor. Add butter, salt and pepper, and blend until smooth. Add the butter mixture to the sweet potato mixture and mash with a hand masher or mixer until smooth. Spoon the mixture into the potato shell halves; sprinkle with pecans and remaining sage. Place on a baking pan and bake at 375º for 20 minutes or until hot and pecans are toasted.