Side Dishes

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.

 

 


 

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