Step One

Prick the skins of the sweet potatoes several times and roast in a 400F oven until soft about 45 minutes to an hour. When cool enough to handle, cut the potatoes in half and scoop the flesh out of the skins into a bowl, making sure to keep the skins intact.

Step Two

Melt the butter and oil together in a small skillet and sauté the garam masala, turmeric, salt and pepper together in the mixture until fragrant. Add in the coconut milk, and pour the warm mixture into the sweet potatoes. Mash with the potatoes

Step Three

Spoon the sweet potato mixture into the empty potato shells. Sprinkle the white cheddar on top and place in a 350F oven until warmed throughout, about 15 minutes. Garnish with the chopped pecans and serve.

2 Kitchen Smidgen

If you’re looking forward to a vegetarian meal these sweet potatoes are perfect. To make it vegan, simply replace the butter with another TB of oil, and eliminate the cheddar topping the potatoes. Voila – vegan!

No.3 : Get Creative

2 Kitchen Smidgen
If you’re looking forward to a vegetarian meal these sweet potatoes are perfect. To make it vegan, simply replace the butter with another TB of oil, and eliminate the cheddar topping the potatoes. Voila – vegan!

No.4 : Wine FIND of the Week

Le Grand Bouqueteau Chinon

Loire Valley, Chinon France
Costco about $16.00

The moderate tannins and the deep fruity flavors of Seghesio zinfandel make it a delicious pairing with this sweet and savory soup. A beautifully balanced Zinfandel, with big spicy flavors make it a “shoe-in” with a hearty fall root vegetable soup. Jam packed with the flavors of berries and fruit, this wine can pair with soups as well as meat off the grill.