3 medium sweet potatoes, about 10 ounces each
2 tbsps butter
2 tbsps snipped chives
1-1/2 tsp chopped fresh thyme
salt and freshly ground black pepper

Set the oven to 400°F. Wash and prick the sweet potatoes. Place them on a cookie sheet and bake for about 1 hour or until they feel soft when squeezed. Holding them in a cloth, cut them in half horizontally, then scoop out the flesh into a basin with a teaspoon, being careful not to break the skins. Choose four of the best skins and place them in a baking dish, discarding the rest. Add the butter to the scooped-out sweet potato flesh and mash well, then add the chives, thyme and salt and pepper. Spoon the mixture into the skins, piling them up well, and then put them back into the oven for about 15 minutes to heat through. They can be prepared in advance and heated through just before serving; if heating them through from cold, allow a bit longer: 20-25 minutes. SERVES 4.

Recipe from Vegetarian Four Seasons.