My Recipe for Twice Baked Potatoes

What could be more decadent? Sweet potatoes are one of the most versatile veggies ever. You can make pies, cookies, breads, and cakes from sweet potatoes. Tonight I am fixing twice baked sweet potatoes for dinner.

Here is what you need to make this recipe:

3 large sweet potatoes
1/2 cup of chopped pecans
1 teaspoon of cinnamon
2 tablespoons of dark brown sugar
4 ounces of cream cheese
2 tablespoons of milk

Here is what you do:

Preheat your oven to 425 degrees. Line your baking pan with aluminum foil so you don't have a mess to clean up later. Lay your sweet potato halves face down on the aluminum foil. Bake the sweet potatoes for 35 minutes and let them cool so you can handle them. Once the sweet potatoes are cool enough, scoop out a good portion of the meat of the sweet potato into a bowl. Leave a little bit around the edges of the potato so that the skin does not collapse or tear.

Next use a potato masher to mash up the sweet potato. Add the cinnamon, brown sugar, cream cheese and milk. Mix this up well and put the mixture back into the sweet potato shells. Top the sweet potatoes with the pecans. You will need to lightly press the pecans into the sweet potato so they don't fall off. Now put the sweet potatoes back into the oven and bake for 10 to 15 minutes to heat them all the way through again.

You can make this recipe bigger or smaller as you wish. I have a family of 3 and these 6 halves don't go to waste. They are great to have on hand in your refrigerator to eat cold or warmed in the microwave for breakfast.