Spiced Twice-Baked Pumpkin-Sweet Potatoes
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sweet potatoes, Thorn Apple Valley, Toll House, TruMoo milk, twice-baked, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I think I’ll make these yummy sweet spuds throughout the entire year. I mena, really, sweet potatoes are a wonderful side dish to have. They pair well with steak, chicken, and ham. Plus, they are chock full of beta-carotine and vitamin C. So, you’re getting a wealth of health when you eat sweet potatoes! My husband and kids prefer sweet spuds to white spuds any day. I think it’s because of their yummy flavor and awesome orange hue.
Yum! these sweet potatoes certainly do jazz up the dinner table!
Ingredients
4 medium sweet potatoes, skins on and cleaned
4 oz Philadelphia cream cheese
4 Tbsp Land O Lakes butter, softened
4 Tbsp Domino brown sugar, light
1/2 c Libby’s pumpkin puree or pumpkin butter
1/2 tsp McCormick nutmeg
1/2 tsp cinnamon, optional
1 Tbsp ginger, fresh grated
1 tsp vanilla
Fisher chopped pecans (optional)
Hormel crumbled crisp bacon (optional)
Instructions
Preheat Oven to 400 degrees F.
Clean potatoes, be sure to remove all string roots. Poke with a fork several times. (A nice way to take out your frustrations haha)
Line a cookie sheet with foil. Place sweet potatoes on lined cookie sheet. Drizzle extra virgin olive oil sparingly over potatoes. (optional). Bake @ 400 degrees F for one hour or until a fork can easily go in and out of potato.
Remove potatoes from oven. Leave oven on. Allow to cool for 15 minutes. Cut potatoes in half.
Using an ice cream scoop, scoop out meat of potato leaving skin intact & place in a bowl. I leave a bit of the meat of potato on the edges to keep the skin from tearing.
Place potatoes back on baking sheet, skin side down.
Add room temp cream cheese, butter, pumpkin or pumpkin butter, fresh grated ginger, nutmeg, cinnamon, brown sugar and vanilla to the sweet potatoes. Using a potato masher, combine all ingredients until you have a nice smooth mixture.
Spoon the mixture back into the potato skins. You can add a bit more fresh grated ginger to each potato if you prefer.
(If preparing ahead of time, stop here and refrigerate overnight, allow to sit at room temp for 15-20 minutes before baking.)
Bake an additional 20-30 minutes.
Sprinkle with optional chopped walnuts & crumbled crisp bacon and serve hot.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Make as many of these taters that you need. They’ll all get eaten, trust me 🙂
Thank you The Jewish Hostess for this amazing photo.