Twice-Baked Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 2 |
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With the addition of cream cheese, they are very creamy and not overly sweet. Ingredients:
2 sweet potatoes, scrubbed and pierced several times with a fork |
1/4 cup cream cheese, softened |
1 tablespoon brown sugar |
2 tablespoons chopped pecans |
1/4 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
3. Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
4. Bake until sweet potatoes are heated through, 15 to 20 minutes.
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