Crescenza is modeled after a classic Italian cheese. It adds a smooth texture and yeasty tang to these naturally sweet potatoes.
Makes 6 individually stuffed potatoes
4 medium sized sweet potatoes or yams
8 Tablespoons butter, softened
1 -8oz package Bellwether Farms Crescenza
2 teaspoons fresh sage, finely chopped
Salt and Pepper to taste
½ cup packed brown sugar
1/3 cup all-purpose flour
3 Tablespoons butter, softened
½ cup chopped walnuts or pecans
Preheat oven to 325 degrees. Bake sweet potatoes until soft, about 35-45 minutes. Remove and cool slightly.
Cut 3 of the sweet potatoes in half making 6 halves. Into a mixing bowl, scoop out the centers of the 6 halves leaving enough potato on the edges to keep the shape of the potato. Scoop out the fourth potato and add to the filling. While the potato filling is still warm, add the butter, Crescenza cheese, sage, salt and pepper. Mix until smooth. Stuff the 6 halves with the filling and place in a baking dish.
Make the topping: In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the nuts. Sprinkle the mixture over the sweet potato halves. Bake 20-25 minutes, or until the topping is lightly brown. Serve warm.