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Ivette's Twice-Baked Sweet Potatoes


2 large sweet potatoes (1.5 lbs)
2 oz. Philadelphia Cooking Creme, or Neufchatel Cheese
2 tablespoons fat free milk
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans


Heat oven to 425 degrees F. Cut potatoes lengthwise in half; place, cut side down, in foil-lined pan. Bake 30 to 35 minutes or until tender.  Scoop out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add cooking creme, milk, sugar, and cinnamon to potato flesh, mash until well blended. (Note: The cooking creme is creamier than cream cheese/Neufchatel and easier to measure, mix, and melt).

Fill shells with potato mixture, top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.

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