Twice Baked Sweet Potatoes

TWICE -BAKED SWEET POTATOES

1. Preheat oven to 375 degrees. Prick 5 medium sweet potatoes ( about 3 pounds) all over with a fork.  Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet.  Bake until tender when pierced with a knife, about 1 hour.

2. When cool enough to handle, halve sweet potatoes lengthwise.  Scoop out all but 1/4 inch flesh from inside skins.  Arrange 8 skins in a single layer in a 9 x 13 inch baking dish ( discard remaining 2 skins).  Place flesh in a food processor , along with 2 tablespoons unsalted butter, room temperature, and 4 ounces fresh goat cheese; season with coarse salt and ground pepper.  Process until smooth, 2 minutes.  Add 3 tablespoons finely chopped fresh chives and pulse to combine; spoon into skins.

3. In a small bowl, stir together 1/4 cup chopped pecans, 1/4 cup Panko ( Japanese breadcrumbs), and 2 tablespoons butter, room temperature, until combined; season with salt and pepper.  Sprinkle Panko mixture over sweet potatoes.  Bake until toppings are golden.  10 to 12 minutes.