Most of the time my husband is sending me pictures from his great locations that he travels to on business trips. This time it's payback.
I knew I was going to be in Vegas this week on business. (sorry its been a couple of days since I've posted) So I decided to make myself a farewell dinner that was more for my husband than for myself. I was at a baby shower for most of my Saturday but I decided to make a meal that would make up for the fact that I wouldn't be here this week. Then add some friends to the mix and it makes for a great Saturday night.
I used some beautiful short ribs I had purchased at the grocery and braised them. On the side, I decided to make twice baked sweet potatoes. The one complaint I have with sweet potatoes is that the flavors are never balanced well. They always lend towards the sweet than the savor. So I created a recipe that included butter, mascarpone, and pecorino romano cheese - just the perfect recipe to dangle in front of your spouse when you are going to be away for a while.
Twice Baked Stuffed Sweet Potatoes
4 large sweet potatoes
6 oz mascarpone
2 oz unsalted butter
1/2 cup Pecorino Romano Cheese
Salt and pepper to taste
Bake sweet potatoes at 350 degrees for about 45 - 50 minutes or until cooked through. Take out of the oven and let cool for 5 minutes. Cut potatoes in half and then scoop out the sweet potato (leave the skin and shell) and put in a mixing bowl with mascarpone, butter, cheese and salt and pepper. Use a potato masher and mix the sweet potato mixture together. Add back into the potato skin with a spoon (or put in a piping bag with a large tip) Bake at 350 degrees for another 20 minutes.