The garnish of sumac works really well here. A pairing of sweet, creamy, tart, and fruity. Try using our limited lot of Cured Turkish Sumac, its cranberry/sour cherry flavor is unreal. The sumac is cured in salt, so it holds a dual purpose. You can swap the pine nuts for pecans, but I find that they go really well with the sumac.
Wash all the potatoes thoroughly until they are free of dirt.
Coat them lightly in oil and a dash of salt before placing on a sheet pan.
Bake your sweet potatoes at 350 degrees for 45-60 minutes until they are perfectly soft, testing with a skewer.
Let them cool to a manageable temperature. Slice them in half and scoop out the flesh with a sharp spoon into a mixing bowl. Be careful not to damage the skin.
Add your butter, cream cheese, sugar, and spices at this time. Fold the ingredients together so the butter and cheese melt, keep folding until ingredients are well incorporated.
Whip the potatoes with an eggbeater, immersion blender, or in a kitchen mixer. (If unavailable, whisk by hand until creamy.)
Fill a pastry bag with the mash, and then pipe it into each potato skin.
Bake these again at 350 for 10 minutes until the top browns just slightly.
Toast pine nuts in a dry skillet on medium-high heat while potatoes cook.
Garnish with sumac and pine nuts.
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