twice baked sweet potatoes

Ingredients

• Servings: 4
• 6 sweet potatoes
• 1/4 cup butter
• 1 small onion, minced
• 1 tablespoon packed brown sugar
• 3/4 tablespoon orange zest
• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground allspice
• 1/4 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 2 egg whites

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• place potatoes on baking sheet and bake until just softened, about 1 hour. allow to cool for 15 minutes.
• slice off 1/2 inch lengthwise from tops of potatoes. scoop out pulp, leaving 1/4 inch thick shells. reserve 4 shells; discard remaining 2. mash pulp.
• in a small skillet, melt butter over medium heat. add onion; cook until softened, about 8 minutes. add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. cook until sugar melts, about 2-3 minutes.
• combine onion mixture with mashed sweet potatoes. stir in sour cream and cilantro.
• in bowl with mixer on high speed, beat egg whites until soft peaks form. gently fold whites into sweet potato mixture.
• spoon or pipe mixture back into shells. place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.