Place sweet potatoes on a sheet tray and bake for 1 hour until soft.
Remove fro moven, let stand until cool enough to handle.
Split potatoes and remove the flesh to amedium size bowl reserving the skins.
In another bowl add brown sugar, butter and cream cheese and all of the spices and mash with a fork.
Add butter & cream cheese mixture to the sweet potato flesh and fold in completely.
Add filling back into the skins and place back on sheet tray.
Bake 15 minutes or until golden brown.
Originally Submitted
9/13/2009
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