Thursday, April 5, 2012

Twice Baked Sweet Potatoes

Sweet potato fans -- delight!!!  These are awesome and easy enough to make for dinner any night of the week.

2 large sweet potatoes (scrubbed, but not peeled)
2 oz cream cheese (cubed)
2 Tbsp milk
1 Tbsp brown sugar
1/4 tsp cinnamon
1/4 cup chopped pecans

Cut potatoes in half lengthwise.  Place cut-side down in foil-lined baking dish.  Bake at 425 degrees for 35 minutes or until tender.

Scoop out center of potatoes into a bowl.  Leave 1/4" in shells.  Add cream cheese, milk, sugar, and cinnamon to sweet potatoes in bowl.  Mash until well blended.

Fill shells with potato mixture; top with nuts.  Bake 8 minutes or until potatoes are heated through and nuts are toasted.

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