Twice Baked Sweet Potatoes
PREHEAT oven to 350°F. Line two baking sheets with Reynolds Wrap® Aluminum Foil set aside.
SCRUB sweet potatoes and pierce all over with a fork. Wrap each potato in a piece of aluminum foil and place on prepared pan.
BAKE potatoes for 1 hour or until tender. Set aside to cool slightly.
PLACE the walnuts on one of the prepared baking sheets. Bake 5 to 8 minutes or until walnuts are lightly toasted.
CUT each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving 1/4-inch shells. In a medium bowl combine the pulp, goat cheese, butter, and ¼ teaspoon salt. Using a potato masher or fork, mash until smooth. Spoon potato mixture into the potato shells.
BAKE, uncovered, on a foil-lined baking sheet 25 to 30 minutes or until heated through.
SPRINKLE toasted walnuts, 1/4 teaspoon salt, and sage over the tops of the sweet potatoes. Drizzle with olive oil. Serve immediately.