Twice Baked Sweet Potatoes
If you ask me, Thanksgiving is, hands down, the best holiday. Ever. No questions! I mean, what other holiday serves the sole purpose of celebrating food and family? And welcoming it's a essentially a holiday for eating copious amounts of food. There is literally nothing better than that!
One of the most iconic Thanksgiving dishes has got to be sweet potatoes. And let me tell you, I am straight up obsessed with sweet potatoes! Year round, I am basically putting them in everything from sweet potato breakfast bakes to sweet potato chili. While these savory renditions of sweet potato are usually the way I roll, when it comes to Thanksgiving it’s all about enhancing the sweet factor and indulgence. Because if you have a holiday that's devoted to gluttony you also have a free pass to eat "dessert" for dinner.
These twice baked sweet potatoes are sweet, creamy and decadent in all the right ways. With silky cream cheese, brown sugar, cinnamon, nutmeg and a buttery pecan topping, it’s like if a pumpkin cheesecake had a baby with a pecan pie. Creamy, fluffy, buttery and crunchy, they're quite possibly the most perfect Thanksgiving dish and there is no way you are not getting hooked upon first bite.
Twice Baked Sweet Potatoes
Serves 2-4
Ingredients
1 sweet potato
4 tablespoons brown sugar
1/4 cup cream cheese
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup chopped pecans
2 tablespoons melted butter
Directions
Rinse and scrub sweet potato clean then pierce about 10 holes in it with a fork. For the quickest, easiest (and laziest) route, stick in the microwave and microwave on high for 8-10 minutes. You can also roast in the oven at 400 for about an hour. Carefully remove sweet potato from microwave/oven, cut in half lengthwise and scoop out sweet potato flesh into a medium bowl.
Preheat oven to 375 degrees. Add to sweet potato flesh, 2 tablespoons brown sugar, 1/4 cup cream cheese, cinnamon, nutmeg and salt and stir to combine. Add sweet potato mixture back into sweet potato skins. Combine remaining brown sugar, melted butter and pecans in a small bowl and top sweet potatoes with mixture. Bake for about 10 minutes until topping is brown. Enjoy!
