Twice-Baked Sweet Potatoes
 
Makes 8-10 servings
Ingredients
  • 8 medium sweet potatoes, washed and pricked all over with a fork
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt, divided
  • ½ cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • ½ cup packed light brown sugar, divided
  • ¼ teaspoon ground cinnamon
  • 1 large egg
  • ½ cup chopped toasted pecans
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
  2. Rub sweet potatoes with olive oil and season with 1 teaspoon salt. Arrange in a single layer on prepared pan.
  3. Bake until tender, 45 to 55 minutes. Let cool enough to handle.
  4. Cut a wedge from top third of each potato, and scoop out pulp, leaving a ¼-inch border. Return potato shells to pan.
  5. In a large bowl, whisk together potato pulp, butter, cream cheese, ¼ cup brown sugar, cinnamon, and remaining 2 teaspoons salt until smooth. Whisk in egg until fully incorporated. Spoon pulp mixture into potato shells. Sprinkle with remaining ¼ cup brown sugar.
  6. Bake until golden brown, about 25 to 30 minutes. Top evenly with pecans.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/twice-baked-sweet-potatoes/