Twice Baked Sweet Potatoes

I saw these Twice Baked Sweet Potatoes on Sugar & Spice and realized they were in my fall Food & Family magazine. I thought they would be great paired with Pioneer Woman’s Yogurt Chicken and they were. These potatoes are healthy, and a nice slightly sweet addition to any meal. If you like sweet potatoes you are going to love these!

Twice Baked Sweet Potatoes
Original Source: Kraft Food & Family Magazine, Fall 2008

2 large sweet potatoes (1-1/2 lb.)
2 oz. (1/4 of 8-oz. pkg.) Fat Free Cream Cheese, Cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup Pecan Pieces

HEAT oven to 425ºF. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15×10-inch baking pan. Bake 30 to 35 min. or until tender.

SCOOP out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells; top with nuts.

BAKE 8 min. or until potatoes are heated through and nuts are toasted. Sprinkle with additional cinnamon and sugar if desired.

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  1. One of my all-time favorites! YUM!

  2. Looks super yummy!

  3. xigumdrops says:

    I like the idea of this recipe! I have twice baked sweet potatoes in my blog but they are the furthest thing from healthy!