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

TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD: 2 servings.

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

1. 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.
2. 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.

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