Twice-Baked Sweet Potatoes recipe

All Recipes Side Dish Vegetables Sweet Potatoes

Ingredients

2 sweet potatoes, scrubbed and pierced several times with a fork
¼ cup cream cheese, softened
1 tablespoon brown sugar
2 tablespoons chopped pecans
¼ teaspoon ground cinnamon

Nutrition Info

422.7 calories
carbohydrate: 65.8 g
cholesterol: 31.9 mg
fat: 15.5 g
fiber: 9.4 g
protein: 7.3 g
saturatedFat: 6.9 g
servingSize: -
sodium: 244 mg
sugar: 18.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.

  3. Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.

  4. Bake until sweet potatoes are heated through, 15 to 20 minutes.

Recipe Yield

2 servings

Recipe Note

With the addition of cream cheese, they are very creamy and not overly sweet.

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