Preheat oven to 375 degrees. Pierce sweet potatoes with a fork and bake for 30 minutes or until just tender. Allow potatoes to cool. Once cooled, cut sweet potatoes in half lengthwise, scoop out pulp leaving 1/4 inch around shell. Place sweet potato shells on a cookie sheet and flash freeze. Melt margarine in a microwave safe dish. In a mixing bowl, beat sweet potato pulp, melted margarine and apple juice until smooth. In a separate bowl comfine flour, brown sugar, cinnamon, ginder and nutmeg; mix well. Cut in margarine to create a crumbly topping. Add chopped walnuts last. Remove sweet potato shells from freezer and stuff with pulp mixture. Top with a few tablespoons of topping and gently pat down into stuffing to secure. Place stuffed sweet potatoes back into freezer to flash freeze.

To freeze: Once stuffed sweet potatoes have been flash frozen, place inside freezer quality bags or containers. Remove excess air. Seal, label and freeze.

To serve: Preheat oven to 350 degrees and place frozen stuffed sweet potatoes on a baking sheet and bake for 30-35 minutes or until golden brown and heated through.