Creamy and a little crunchy—these twice baked sweet potatoes are a perfect blend of texture and flavor in every bite.
Baked until golden, they make a cozy, crowd-pleasing side dish perfect for fall gatherings, holiday dinners, or any time you crave comfort food with a hint of indulgence.
4 medium Sweet Potatoes
4 oz Cream Cheese, softened
2 tbsp Butter
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 cup Chopped Pecans
Instructions:
- Take a fork and pierce your sweet potatoes. Microwave them for about 5 minutes or until they are soft.
- Slice each sweet potato in half and scoop out most of the flesh. Make sure to leave a thin layer inside the skin for support. Place the scooped-out potato in a bowl and mash it.
- In the same bowl, add the cream cheese, butter, cinnamon, and nutmeg. Mix until well combined.
- Spoon the mixture back into the sweet potato skins. Sprinkle with chopped pecans.
- Place on a baking sheet and bake at 375F for 10-15 minutes, until warm and slightly golden.
- Let cool, serve, and enjoy!