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Twice-Baked Sweet Potatoes

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

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.

Makes 4 servings


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