Twice-Baked Sweet Potatoes
2 sweet potatoes
scrubbed and pierced several times with a fork
¼ cup cream cheese
1 tablespoon brown sugar
2 tablespoons chopped pecans
¼ teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C).
Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
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.
Bake until sweet potatoes are heated through, 15 to 20 minutes.
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