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All Fired Up!
by Margaret Howard

Orange, ginger and nutmeg flavor these stuffed sweet potatoes.
Makes 6 servings


• 6 unpeeled medium sweet potatoes
• 1/2 cup orange juice
• 3 tbsp butter or margarine
• 1 tsp each: grated orange peel and salt
• 1/2 tsp each: ground ginger and nutmeg
• pinch freshly ground pepper
• 1/2 cup chopped pecans


1. In a medium saucepan, parboil potatoes in boiling water until almost tender. When cool enough to handle, cut each potato in half; carefully remove pulp from shell. Mash pulp and combine with orange juice, butter, orange peel, salt, ginger, nutmeg and pepper. Stuff potato shells with mixture; divide pecans evenly over the top.

2. Preheat indoor grill on high for 5 minutes. Place potatoes on lightly oiled grill rack; reduce heat to medium. Cover loosely with foil and cook for about 15 minutes or until potatoes are hot.

For Outdoor Grilling:
Follow procedure as above for Step 1.
Step 2: Preheat grill on medium. Place potatoes on lightly oiled grill rack. Close lid and grill for about 15 minutes or until potatoes are hot.

Tip: A cover of aluminum foil resembles the closing of the outdoor grill lid and helps to cook the food faster. In the case of the indoor grill, it also helps keep the top of the food warm while the bottom is in direct contact with the hot grill.


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