Creamy Twice-Baked Sweet Potatoes

Name: Creamy Twice-Baked Sweet Potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 2 servings.
Ingredients: 2 medium sweet potatoes (about 10 ounces each); 2 ounces cream cheese, softened; 1 tablespoon brown sugar; 1/4 teaspoon ground cinnamon; 2 tablespoons chopped pecans

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

Ingredients

2 medium sweet potatoes (about 10 ounces each)
2 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans

Directions

Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly.
Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.

Nutrition Facts

1 stuffed potato: 297 calories, 16g fat (7g saturated fat), 32mg cholesterol, 100mg sodium, 36g carbohydrate (18g sugars, 4g fiber), 5g protein.

Originally published as Twice-Baked Sweet Potatoes in Reminisce December/January 2010

Reviews

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Amy

Dec 24, 2017

Excellent!The 2nd time I made these, I left out sugar to get the natural sweet potato taste and again, it was excellently awesome tasting!!! :)
dschultz01

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! : )
dreamalyttledream

Nov 6, 2014

Yummmy!!!
Ryszard21

Feb 5, 2013

Fabulous taste and texture! Well worth the time and effort!
home34him

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.
annsway1

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
cee-jay

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.
cee-jay

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?