Twice Baked Sweet Potatoes

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• 4 large sweet potatoes, scrubbed
• ½ cup heavy cream
• 4 tablespoons salted butter, softened
• 1/4 cup Crema Mexicana
• 1/4 cup maple syrup, plus 2 tablespoons
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Cinnamon sugar

1. Preheat oven to 375 degrees.
2. Place potatoes on a baking sheet and bake in the oven until soft, 45 to 50 minutes. Remove the potatoes from the oven and let rest 5 minutes. Slice potatoes in half lengthwise and carefully scoop out the flesh, being careful not to damage the skin. Mash potatoes in a medium bowl.
3. Bring the heavy cream to a simmer over low heat in a small saucepan. Add butter, crema Mexicana and ¼ cup of the maple syrup to the cream. Stir together until smooth. Add to mashed sweet potatoes. Season with cinnamon and nutmeg.
4. Fill each of the skins with the cream mixture, place back on the baking sheet and bake until golden brown. Remove the potatoes to a platter and drizzle the tops of each with the remaining maple syrup and sprinkle with cinnamon sugar.