With the addition of cream cheese, they are very creamy and not overly sweet.
Ingredients
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2 sweet potatoes, scrubbed and pierced several times with a fork
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¼ cup cream cheese, softened
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1 tablespoon brown sugar
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2 tablespoons chopped pecans
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¼ teaspoon ground cinnamon
Description
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Preheat oven to 375 degrees F (190 degrees C).
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Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
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Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
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Bake until sweet potatoes are heated through, 15 to 20 minutes.
