Twice Baked Sweet Potatoes
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Twice Baked Sweet Potatoes
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 4 sweet potato or yams
- 3 tbsp butter divided, plus 2 tsp melted butter
- 1 oz cream cheese
- 1 tbsp light brown sugar
- ½ tsp cinnamon
- Pinch nutmeg freshly grated
- Pinch salt
- 2 tbsp milk warmed, more if needed, whole
- pecans lightly crushed, to taste, candied
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Scrub the sweet potatoes and pierce them on top several times with a fork.
- Put the sweet potatoes on the prepared baking sheet and place them into the oven to bake for 50-60 minutes, until cooked throughout.
- Remove from the oven and allow to cool for 10 minutes.
- Cut off a thin slice from the top of each sweet potato.
- Carefully scoop out the inside of the sweet potatoes and place them into a small bowl.
- Add the 3 tablespoons of butter, cream cheese, brown sugar, warm milk, cinnamon, and salt.
- Mash the mixture until creamy and smooth and there are no lumps.
- Carefully brush the outside of the potato skin shells evenly with 1 teaspoon of melted butter.
- Place them back onto the baking sheet lined with parchment paper.
- Spoon the filling back into the skin shells.
- Return to the oven and bake for 15 minutes.
- Remove from the oven and drizzle 1 teaspoon of melted butter evenly over the tops then add chopped candied pecans, and a pinch of cinnamon, to taste. Serve immediately. Enjoy!
- Serve immediately. Enjoy!
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