Wednesday, January 26, 2011

Twice baked sweet potatoes

2 medium sweet potatoes
2 oz cream cheese, softened
2 TBSP sour cream
1 TBSP butter
1/4 tsp salt
2 TBSP butter
1/2 tsp ground cinnamon

Scrub and pierce potatoes; place on a plate and microwave uncovered for 12-14 minutes or until tender.

When cool enough cut a thin slice off top or a lit in it. Scoopt out the pulp. In a bowl mash pulp. Add cream cheese, sour cream, butter and salt. Mix well. Spoon into potato shells.

Place on a baking sheet. Sprinkle with brown sugar and cinnamon. Bake uncovered at 425 for 12-15 minutes or until heated through and toppin is golden brown.

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