We want your MAGICAL recipes!
Send your recipe to the "Magic Man" Jeff Roberts at Jeff.R at TylerMedia.com.
 
Ivette's Twice-Baked Sweet Potatoes

11/27/2013

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.



 «  Return to previous page
 »  Send to a friend
Subscribe to channel
Loyal Listener Club

SIGN UP TODAY!