Thursday, November 14, 2013

Twice Baked Stuffed Sweet Potatoes....Holy Yum

I found this recipe via a pinterest search and tested it out a few weeks ago. It passed the test for taste and for being able to freeze and reheat well. (It actually tasted better the second time)

I recently made another batch of these sweet potatoes so they will be ready for Thanksgiving.

I'm all about planning ahead and doing as much as you can in advance when hosting a big meal like Thanksgiving.

They are very easy to make and came out great-rich, creamy, sweet potato-y awesomeness.

Recipe adapted from here
Serves 12

What you need:
  • 6 Medium sweet potatoes
  • 8 ounces of cream cheese, softened
  • 2 TBSP butter, softened
  • 1/4 firmly packed brown sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp honey
  • 1 tsp maple sugar
  • 1 tsp nutmeg

How to make them:

  • Wash your potatoes and pat them dry. Bake at 350 until soft to the touch. Mine took almost an hour and fifteen minutes. I did them to two pans because I had so many

  • Meanwhile, cream together remaining ingredients.

  • Once the potatoes are cooked through and you are able to handle with your hands, cut them in half and scoop out the potato, leaving enough so that you don't break the skin

  • Add the potato to the cream cheese mixture and mix thoroughly
  • Fill the potatoes with the mixture.
  • If you want to get all super fancy and Martha Stewart-like, you can use a cupcake frosting tool (I didn't have one and borrowed from my mom), to pipe the tops of the potatoes. Seriously though, it makes such a fun presentation.

  • If you are going to freeze the potato for later use, package it very carefully and put it in the freezer. Once it is frozen, you can store a bunch of them in a freezer-safe Ziploc bag. When defrosting, place on cookie sheet in the fridge overnight.

  • Bake at 350 until warmed through, 5-10 minutes. If you are reheating these directly from the fridge, it will take much longer-keep that in mind.


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