Yield: Serves 2 | Prep Time: 20 minutes | Cook Time: 35 to 45 minutes
Sweet potatoes are a mainstay during the holidays. The cream cheese adds a creamier, sweeter punch to an already sweet veggie. Baking them twice gives them a slightly crispy edge that makes for a fun alternative to the traditional mashed version.
INGREDIENTS
2 large sweet potatoes, unpeeled
2 ounces cream cheese
2 tablespoons heavy cream
1 tablespoon light brown sugar
¼ teaspoon ground cinnamon
¼ cup chopped pecans
Salt and freshly ground black pepper
Fresh parsley leaves
DIRECTIONS
1. Preheat the oven to 425º F. Line a baking sheet with aluminum foil.
2. Cut the potatoes lengthwise in half and place cut-side down on the baking sheet. Bake until tender, 30 to 35 minutes.
3. Scoop out the centers of the potatoes into a medium bowl, leaving ¼-inch-thick shells. Add the cream cheese, cream, brown sugar, and cinnamon to the potato centers and mash until combined.
4. Fill the sweet potato shells with the potato mixture; sprinkle with the pecans and season with salt and pepper. Return to the oven and bake until the potatoes are heated through and the pecans are toasted, 5 to 8 minutes. Sprinkle with parsley and serve.