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Hello, foodies…

I had an incredibly exciting day yesterday. In case you didn't hear the news, I was on TODAY promoting my book! Did you happen to notice any familiar faces in the crowd outside? The In the Kitchen with David team drove up to New York to cheer me on. Here's a group shot of us right after the broadcast. It was so nice having them there!

It was an incredible trip. But, I'm awfully glad to be home because we've got big things planned for this Sunday's BIG 4-hour In the Kitchen with David. It's QVC's Cooking on Q Holiday Event, which begins tomorrow, October 27, at 11pm ET and runs all day long, Sunday October 28. Last month, the holidays were looming, and now they're practically here! November 1 is this Thursday! Join me Sunday at Noon ET for gift ideas, entertaining solutions, and of course, a recipe that's destined for your holiday table: Twice-Baked Sweet Potatoes.

Twice-Baked Sweet Potatoes

This recipe is prepared with the KitchenAid Set of 3 Non-Slip Mixing Bowls (K34993).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Potatoes:

4 sweet potatoes

2 Tbsp butter

1/4 cup heavy cream

1/8 tsp ground cinnamon

1 tsp kosher salt

1/4 tsp black pepper

Streusel Topping:

2 Tbsp butter, room temperature

1/4 cup flour

1/4 cup brown sugar

2 Tbsp crystallized ginger, finely chopped

1/2 cup walnuts, chopped and lightly toasted

Directions:

Preheat the oven to 350°F.

Wrap the potatoes in aluminum foil and bake in a preheated oven for an hour, or until soft.

In the meantime, make the streusel topping. Combine the butter, flour, brown sugar, crystallized ginger, and walnuts until the ingredients are well-combined. Set aside until the potatoes are cooked.

When potatoes are done, halve three of them and scoop the flesh into a medium-size bowl. Peel the remaining potato and add it to the rest of the flesh. Stir in the butter, heavy cream, cinnamon, salt, and pepper.

Spoon the mixture into the potato skins and place the filled potatoes on a baking sheet or in a baking pan. Top each stuffed potato with the streusel mixture and bake for 30–35 minutes, or until the topping is golden brown.

You may already have a signature sweet potato casserole recipe that you make every single Thanksgiving and/or Christmas. But I encourage you to break from tradition to give these potatoes a try. Not only will you love the creamy potato filling, but the ginger-walnut-streusel topping is just out of this world. And, you saw the photo…these are BEAUTIFUL! They'll make an incredible presentation on your holiday table.

Just a quick note about the ginger. If you can't find crystallized ginger in your local market, a gourmet grocery store or Asian market will certainly carry it. It's worth seeking out for the subtle crunch it provides. If you just can't find it, however, use ground ginger. But you'll really want to reduce the amount. Use about an 1/8 tsp for every Tbsp.

A special In the Kitchen with David can only mean one thing: special guests! Lucky for us, the Cake Boss is returning this Sunday with his brand-new cookbook, Cooking Italian with the Cake Boss (F09964). Now, go back and read the name of that title once more. Did you notice it says cooking? While you know and love Buddy for his desserts, you may not know that he's a great cook and has some wonderful family recipes to share…which he did in his book! Here's his Sausage Lasagna, one of 100 recipes you'll receive.

And here's something sweet for dessert…Buddy's Chocolate Mousse. Lucky for us, there are a few sweet treats in here, too!

Your blog question for this weekend is about the sweet potato…yet another fabulous harvest food. What's your favorite sweet potato recipe? Do you like that Thanksgiving casserole or sweet potato pie? Or maybe you love a savory soup? Share your thoughts, foodies, the sweeter the better! See you Sunday at Noon ET.

Keep it flavorful!

—David