Wednesday, November 11, 2009

Twice Baked Sweet Potatoes

This is one of the recipes I may try this thanksgiving instead of the traditional marshmallow topped thing. We love our candied yams too though. This just seemed to speak to me as a good idea. I may top these with marshmallows instead of nuts.



4 large sweet potatoes
4 oz cream cheese
4 tablespoons milk
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans (optional)

Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10x1-inch pan. Bake 30 to 35 min. or until tender.

Scoop out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potatoes; mash until blended.

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

I make ahead and freeze my twice baked regular potatoes, why not make these ahead too? Print

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...