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Baked Sweet Potatoes

Baked sweet potatoes in the halfshell. Select shapely sweet potatoes of even size, wash and scrub with care. Bake and cut in halves lengthwise. Remove the pulp from the skins and pass it through a ricer. Season with salt, butter and cream. Beat until smooth, then refill the skins with the mixture. Reheat before serving. If desired dust the tops with powdered sugar.