Stuffed Sweet Potatoes with Peanut Butter
rec.food.recipes/Fred Towner
Yield: 8 servings

4 sweet potatoes, medium-sized
2/3 cup milk
1/4 cup peanut butter
1/4 tsp salt
pepper
1/3 cup peanuts, dry roasted, chopped

Bake potatoes in a preheated 425F oven until tender.

Remove from oven, cut each in half, scoop potatoes from skin and mash thoroughly. Add milk, peanut butter, and seasonings. Beat until fluffy, then refill skins.

Brown on a baking sheet at 425F. Sprinkle chopped peanuts on top and return to oven until reheated.