Tuesday, September 16, 2008

Twice-Baked Sweet Potatoes

This recipe comes from here and there is a picture on the previous post. The only thing I did differently was to halve it.  I think that this is going to be my new way of cooking potatoes before making sweet potato pie or casserole.  

2 large sweet potatoes (1.5 lb)
2 oz cream cheese (1/3 less fat)
2 T milk (skim)
1 T brown sugar
1/4 t cinnamon
1/4 c pecans, chopped

Heat oven to 425.  Cut patotoes lengthwise in half.  Place, cut sides down, on a foil lined (spray the foil!) baking pan or cookie sheet.  Bake 30-35 min or until tender (see the link for microwave directions).  Scoop out centers of potatoes into a bowl, leaving 1/4 inch thick shells.  Add remaining ingredients, except nuts.  Spoon potato mixture into shells and top with nuts.  Bake 7-8 min or until potatoes are heated through and nuts are toasted.  

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