Twice Baked Sweet Potatoes


Along with the salmon that I posted about on Thursday, we had twice baked sweet potatoes.  These are a great side dish to accompany nearly any meal.  They're easy to make, healthy, and fairly quick.  I first saw the recipe in one of the Kraft Food and Family magazines a couple years ago, and have made them a few times.  Each time I've made them Drew is pleasantly surprised and we both eat until there is no more.  The recipe itself makes enough to feed two very hearty eaters to four normal/lighter eaters. 

Twice Baked Sweet Potatoes
by Kraft Foods

2 large sweet potatoes
2 oz.  (1/4 of 8-oz. pkg.) cream cheese (1/3 reduced fat suggested)
2 Tbsp. fat-free milk
1 Tbsp.  brown sugar
1/4 tsp. ground cinnamon
1/4 cup  chopped pecans
Preheat oven to 425 degrees F.
Cut the sweet potatoes in half and place them, cut side down on a baking sheet (line the sheet with foil or parchment for less mess).  Bake in the preheated oven for 35 minutes or until easily pierced with a fork.
Remove from the oven, scoop out the centers, and place into a medium bowl.  Add all other ingredients except the pecans and stir to combine. 
Fill the potato skins or shells back with the mixture and top with the chopped pecans.  Place back into the oven and bake another 8 minutes or until the potatoes are heated through and the nuts lightly toasted. 

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