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Creamy Twice-Baked Sweet Potatoes Recipe

Creamy Twice-Baked Sweet Potatoes Recipe

I like to make these twice-baked sweet 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. —Linda Call, Falun, Kansas
TOTAL TIME: Prep: 1-1/2 hours Bake: 15 min. YIELD:2 servings

Ingredients

  • 2 medium sweet potatoes
  • 2 ounces cream cheese, softened
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chopped pecans

Directions

  • 1. Scrub and pierce sweet potatoes. Bake at 375° 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.
  • 2. 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.
  • 3. Bake, uncovered, at 375° for 15-20 minutes or until heated through. Yield: 2 servings.

Nutritional Facts

1 stuffed potato equals 297 calories, 16 g fat (7 g saturated fat), 32 mg cholesterol, 100 mg sodium, 36 g carbohydrate, 4 g fiber, 5 g protein.

Reviews for Creamy Twice-Baked Sweet Potatoes

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MY REVIEW
Reviewed Nov. 23, 2014

"Excellent way to eat sweet potatoes! The skins are not as resilient as russet potatoes, so it was kind of difficult to refill the very thin skins, but they still turned out great! Also, I made the mistake of baking them on aluminum foil, which ended up on the dinner plate with the potato because it was not coming off! : )"

MY REVIEW
Reviewed Nov. 6, 2014

"Yummmy!!!"

MY REVIEW
Reviewed Feb. 5, 2013

"Fabulous taste and texture! Well worth the time and effort!"

MY REVIEW
Reviewed Dec. 10, 2011

"My family never liked the overly sweet, sweet potato casserole, we always just baked sweet potatoes plain. EVERYONE liked this at Thanksgiving this year."

MY REVIEW
Reviewed Nov. 10, 2011

"Great if you have time to make these. Use your microwave if you don't. I prefer the oven because I like to eat skin and all...Yummy"

MY REVIEW
Reviewed Dec. 26, 2010

"We really like the potatoes prepared this way. The nuts on top burned so next time, I'll stir them into the potato mixture."

MY REVIEW
Reviewed Dec. 23, 2010

"How far ahead can the potatoes be made? If I make them 2 days ahead, should I store them in the refrigerator or freezer?"

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