By Chef L.J. Rush

GTCC Culinary Program

Ingredients

5 medium sweet potatoes, scrubbed clean

5 springs of parsley, chopped

4 ounces cream cheese

1/2 cup of graham cracked crumbs mixed with 1 tablespoon of brown sugar

1/2 cup of chopped pecans

1/4 pound of softened unsalted butter

Instructions

Preheat oven to 350 degrees. Place clean sweet potatoes on a baking sheet and cook in oven until soft, about 45 minutes in most ovens. Do not overcook. When done, pull from oven and let cool to room temperature.

Cut each potato lengthwise. Scoop out half of the inside of each potato-half with a teaspoon. Put scooped potato into a bowl and mix in 2 ounces of softened butter, cream cheese, pecans, and parsley. Using a spoon or a pastry bag with no tip, fill each potato-half shell with some of the potato mixture.

Mix the remaining 2 ounces of butter with graham cracker crumbs and brown sugar. Place on cookie sheet and bake in 350-degree oven until slightly browned, about 2-4 minutes. Remove crumbs from oven and let cool. Sprinkle a little of the crumb mixture over each potato-half and bake for 10 to 15 minutes until they reach 140 degrees. Serve as a side dish, hot.

Serves 8

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