Friday, November 30, 2012

#2602 - Double Baked Sweet Potatoes

(by Shirley McNevich)

6 medium sweet potatoes
4 TBSP Domino's dark brown sugar
4 TBSP softened butter
1/2 of an 8oz. Philadelphia cream cheese (4oz.) - softened
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
salt and pepper to taste
olive oil

Wash sweet potatoes but do not peel them. Place them on a cookie sheet so that they are NOT touching--bake at 375 degrees for 55-60 minutes (turning them halfway through baking) or until fork tender. Cool them just until they are cool enough to handle. Slice each sweet potato lengthwise, scoop out the insides and place them into a bowl. Put a little olive oil in a bowl--dip your finger in the olive oil, then spread olive oil on the outside of the leftover potato skins. Repeat until all potato skins have a light coating of olive oil. To the potato insides add the softened butter, softened cream cheese, cinnamon, nutmeg and ginger--mix with a potato masher to get most of the lumps out, then stir until well mixed. Taste--if necessary add salt and pepper, then re-stir. Scoop the potato mixture evenly into each of the potato skins. Place them back on the cookie sheet and bake at 375 degrees for 12-15 minutes or until browned.

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