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Twice Baked Sweet Potatoes

The only thing better than how easy this recipe is to prepare is how amazing the results are.  These sweet potatoes are a little slice of heaven on your plate.  A tip of the hat to The Neelys of Food TV fame.

The cream cheese makes a lot, but even if you have some left over it is fabulous as a spread for dinner rolls.

6 medium sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
S&P to taste

 

Preheat oven to 375 degrees F.

Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.

Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Notes:
 

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