Pierce the potato skins. Place in a circle on a paper towel, leaving at least 1 inch between the potatoes. Microwave 10-12 minutes, until tender, turning over once during cooking. Let stand 5-10 minutes.
Cut a 1/2 inch slice from the long side of each potato. Scoop the pulp out into a medium bowl, leaving a 1/4-inch shell.
Mash the pulp well and stir in the remaining ingredients. Spoon this mix into the shells. Place on a microwave safe serving plate. Cook 2-4 minutes, until heated through.
VARIATIONS:
Pineapple Sweet Potato Boats: Fold in 1 cup crushed pineapple, drained into the potatoes with the remaining ingredients.
Rum-Pecan Sweet Potato Boats: Add 2 tablespoons rum and 1/4 cup chopped pecans to the mashed potatoes with the rest of the ingredients.
