I used yams. There is a difference, but I haven't ever used sweet potatoes. I like yams.
2 large yams (1 1/2 lb.)
2 oz. cream cheese, cubed
2 Tbsp. milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 c. pecan pieces
Heat oven to 425. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10-inch baking pan. Bake 30 to 35 minutes or until tender.
Scoop out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potatoes; mash until blended.
Spoon potato mixture into shells; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.
makes 4 servings, 1 stuffed potato half each.
Subscribe to:
Post Comments (Atom)
2 comments:
Hey Becky!! These were awesome, my family really liked these!! Kind of a more fun way to serve the sweet potato soufle!! Thank you so much!!!
Ummm. I have some sweet potpatoes just waitin' for something like this
Post a Comment