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Sweet Potato-Stuffed Pumpkins

SERVINGS
4 servings
RATE THIS RECIPE
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SERVINGS
4 servings
RATE THIS RECIPE
(0)

Ingredients

For the Pumpkins
  • 4 small pumpkins
  • 1/2 cup butter
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • For the Sweet Potato Puree
  • 4 small pumpkins
  • 1/2 cup butter
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1/2 cup butter
  • 1 cup shallots
  • 4 pound sweet potatoes
  • 2 cup heavy cream
  • 1 tablespoon brown sugar
  • 2 teaspoon salt
  • 2 teaspoon freshly ground black pepper
  • Preparation

    Baking Directions:

    To make the pumpkinsPreheat the oven to 325°F.

    Remove the tops from the pumpkins and reserve and spoon out the seeds.

    In a small bowl, combine the butter, brown sugar, and honey.

    Coat the inside of the pumpkins with the butter.

    Bake for 10 minutes, or until the pumpkins soften.

    To make the sweet potato pureeMeanwhile, peel the sweet potatoes, cut them into small chunks, and boil them in water to cover until tender, about 15 minutes.

    Drain and set aside.

    In a 3-quart pot over medium heat, melt the butter, add the shallots and sauté until tender and translucent, about 2 to 3 minutes.

    Add the potatoes, cream, sugar, salt, and pepper and blend with a fork until smooth.

    Simmer over low heat for 10 minutes.

    Fill each pumpkin with the sweet potato puree and bake for 4 to 6 minutes, or until the pumpkin flesh is tender and golden brown.

    Top with the reserved pumpkin “hat”.