|
Twice Baked Sweet
Potatoes
SUBMITTED by Colleen, Logan County
8 medium sweet potatoes, baked
1 (8 oz.) package cream cheese, softened
¼ cup sour cream
4 tablespoon butter
1 teaspoon salt
½ cup brown sugar
Topping: extra brown sugar mixed with cinnamon
Bake sweet potatoes until tender in oven or microwave. When cool
enough to handle, cut a thin slice off the top of each potato
and discard. Scoop out pulp, leaving a thin shell. In a large
bowl, mash sweet potato pulp. Add the cream cheese, sour cream,
butter, salt and brown sugar; mix well. Spoon into potato
shells. Place on a baking sheet. Sprinkle with extra brown sugar
and cinnamon. Bake, uncovered, at 425° for 12-15 minutes or
until heated through and topping is golden brown.
Optional: Put a handful of mini marshmallows on top of each
sweet potato during the last couple minutes of baking. |
|
