Twice-Baked Sweet Potato With Citrus and Mascarpone

Directions

Preheat oven to 375 F.

Bake sweet potatoes until a fork can be inserted easily, about 1 hour.

Cut potatoes in half lengthwise. Leaving about 1/2" of sweet potato lining the skin, carefully scrape pulp out of skins.

In a food processor, combine cooked scraped out sweet potato, orange juice, and 4 oz mascarpone. Purée until barely mixed.

Refill sweet potato skins with purée. Place back in oven and heat through for 15 minutes.

Preheat Broiler.

Dollop remaining mascarpone on top of each sweet potato half. Place underneath broiler until mascarpone begins to barely brown. Watch carefully to avoid burning.

Using a fine zester, grate zest from one orange over potato halves and garnish with chopped chervil. Serve immediately.