Thursday, November 13, 2008

Twice-Baked Sweet Potatoes

***These twice-baked sweet potatoes were pretty darn scrumpdidaliumptious!...Is that even a word??? :)
I recently needed to come up with a great side for a dinner party...something pretty quick and easy. I turned to a recent issue of Kraft Food & Family magazine (Fall 2008), and what did I find?...the perfect thing. Even better....I just happened to have the right ingredients on-hand. last minute run to the grocery store was needed.

Twice baked potatoes always make a pretty presentation. These were no exception. I thought it was a nice twist on the usual Russet potato variety. And plus, sweet potatoes are one of those things that just scream - "Hey! It's the holidays!!!"

Also, if you haven't already signed up for a FREE subscription to this magazine, then you should! It's stuffed with tons of great, easy recipes that you'll love. You can sign up HERE....and yes, it's totally FREE!***

2 large sweet potatoes (1-1/2 lb.)
2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed (I used regular cream cheese)
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 15x10-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 Neufchatel 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.
Kraft Kitchens Tips:

Pierce whole sweet potatoes with fork; wrap in damp paper towels. Microwave on HIGH 7 to 8 min. or until tender. Cut potatoes in half; scoop out centers and continue as directed.
Make Ahead
Stuff potato shells as directed; cover and refrigerate up to 1 hour. When ready to serve, uncover and bake as directed, increasing baking time as needed until filling is heated through.

Source: Kraft Foods


The Grays said...

I saw those in the Kraft magazine and have them on my list for this week. They look delicious! Thanks for posting the picture!

Anonymous said...

Oh too funny, Celeste!!! I've made twice backed sweet potatoes three times in the past month for dinner and never gotten a good enough pic to blog. Great minds, huh? :) YUM!

Sophie said...

Definitely a tasty twist to the original savory version, I like the sweet ingredients! Sounds like the perfect side :).