Twice-Baked Sweet Potato

A few weeks ago I bought a 10-pound box of sweet potatoes thinking I'd use them up quick because of Thanksgiving and I have found myself with a TON of sweet potatoes leftover. I'm trying out new recipes and I found one that I'm really liking. This recipe for twice-baked sweet potatoes is awesome because it is so versatile. You can follow the recipe (it's really good) or add your favorite toppings - coconut, marshmallows, orange zest, etc. And I also love it because you're not committing yourself to a huge casserole that you'll be eating for leftovers all week. You can just make one per person and also make them to each persons liking! Love it!

I got this recipe from the Kraft website and you can find it here.

TWICE-BAKED SWEET POTATOES

• 2 large sweet potatoes
• 2 ounces cream cheese
• 2 tablespoons milk
• 1 tablespoon brown sugar
  
• 1/4 teaspoon cinnamon (I used pumpkin pie spice)
• 1/4 cup chopped pecans

Heat the oven to 425. Cut the potatoes in half length-wise; place cut-side down on a foil-lined baking sheet. Bake 30-35 minutes, or until tender.

Scoop out the centers of the sweet potatoes, leaving 1/4-inch thick shells. Add cream cheese, milk, brown sugar, and cinnamon to the potatoes; mash until blended.

Fill the shells with the potato mixture; top with nuts. Bake another 8 minutes, or until heated through and the nuts are toasted.