Twice Smashed Sweet Potatoes
4 medium sweet potatoes, scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
3/4 cup Kemps sour cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
salt and freshly ground black pepper to taste
Rosemary and Pomegranate seeds for garnish
Preheat oven to 375 degrees.
Place sweet potatoes on baking sheet and bake for 1 hour. Let cool until you can handle.
Split potatoes and remove the inside to a medium size bowl. Keep the skins.
In another bowl, add brown sugar, butter, Kemps sour cream and spices. Mash together.
Combine sweet potatoes insides and butter and sour cream mixture.
Add filling into skins and place on baking sheet. Bake for 15 minutes.
Remove and sprinkle with fresh rosemary and pomegranate seeds before serving.