Monday, December 21, 2009

Twice Baked Potatoes

This seems more like dessert than dinner, it would be a fun new twist to yams or sweet potatoes with your holiday dinner. I omitted the pepper and added mini marhmallows to the top after they were done and then let the marshmallows get all toasty in the oven for a bit. My husband said it was like eating pumpkin pie except with out the crust.

6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Salt and freshly ground black pepper


Preheat oven to 375 degrees F.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Recipe & Picture from: The Neeleys at The Food Network