Preparation:
Wash potatoes. Pierce each potato several times with a large fork to allow steam to escape. Arrange potatoes spoke-fashion in a circle in microwave oven. Microwave at full power (HIGH) for time listed in chart, turning potatoes over and rearranging once. When done, potatoes should be almost tender in center when pierced with a fork. Cover tightly or wrap in foil, and let stand 5 minutes.
Cut top off hot baked sweet potatoes. Quickly scoop out hot potato pulp with a spoon, being careful to keep shells intact. Set shells aside. In a mixing bowl, combine hot potato pulp, first amount of ice-cream topping, butter, cinnamon and nutmeg. Beat with electric mixer on high speed until fluffy. Spoon mixture into potatoe shells. Place on a serving plate. Cover with vented plastic wrap. Microwave at full power (HIGH) for time listed in chart or until heated through. Top with additional topping and sprinkle with chopped pecans, if desired.
4 servings cooking times: baking time at High: 11 to 14 minutes standing time: 5 minutes filled potato time at High: 5 to 7 minutes
2 servings cooking times: baking time at High: 6 to 7 minutes standing time: 5 minutes filled potatoes time at High: 3 to 4 minutes
1 serving cooking times: baking time at High: 4 to 5 minutes filled potato time at High: 1 1/2 to 2 minutes |
