To begin, choose four similarly-sized sweet potaatoes and wash them thoroughly. Poke a few holes in the skin with a fork. Rub skins lightly with vegetable oil, wrap in foil and bake at 400 degrees for 45 minutes, or until tender. Split each potato lengthwise to show off its graceful shap and spoon any of our features toppings over the flesh.
Cook 1/2 cup pecan halves in 1/4 cup butter and 3 Tbps. maplesugar in a skillit until sugar dissolves. Stir in 1/4 tsp. allspice.
Mix 1/4 cup ricotta cheese with 1/4 tsp. vanilla and 1 tsp. sugar. Put a scoop on top of each potato. Garnish with orange peel.
Grate 2 Tbsp. fresh ginger and slice the green part of four scallions. Saute the ginger quickly in 1 tsp. peanut oil, then mash it into the potao and sprinkle the top with scallions.
Fry 4 bacon strips until crisp; sprinkle with 1 Tbsp. brown sugar while in pan. Remove, drain and crumble over potatoes.
-Mary Brown Malouf