Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes
Twice-Baked Sweet Potatoes
Original recipe from Taste of Home: http://www.tasteofhome.com/recipes/creamy-twice-baked-sweet-potatoes I like to make these twice-baked potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number.
  • Preparing Time: 10 minutes
  • Total Time: 1 hour and 30 minutes
  • Served Person: 2
side dish vegetables bake 5 vegetarian white meat free gluten free red meat free shellfish free contains dairy pescatarian
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 2 medium sweet potatoes
  • 2 ounces cream cheese softened
  • 2 tablespoons chopped pecans
  • Carbohydrate 42.003350005784 g
  • Cholesterol 31.185 mg
  • Fat 14.67902625 g
  • Fiber 4.72657502102852 g
  • Protein 4.37632875000708 g
  • Saturated Fat 5.91481575 g
  • Serving Size 1 1 Serving (179g)
  • Sodium 166.386000001651 mg
  • Sugar 37.2767749847554 g
  • Trans Fat 1.640508625 g
  • Calories 309 calories

Scrub and pierce sweet potatoes. Bake at 375 degrees for 1-1/4 hours or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. In a small bowl, mash the pulp with cream cheese. Stir in brown sugar and cinnamon. Spoon into potato shells. Sprinkle with pecans. Place on a baking sheet. Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through.