Cookin' Outdoors with Johnny Nix                                
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Twice Baked Sweet Potato

Twice Baked Sweet Potatoes          

 

6 sweet potatoes, even in size and scrubbed

4 tablespoons brown sugar

4 tablespoons butter, room temperature

4 ounces whipped cream cheese, room temperature

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

Salt and pepper

 

Place sweet potatoes in Dutch oven and bake over medium heat for 1 hour or until soft.  Remove from oven and let stand until cool enough to handle.

 

Split potatoes and remove the flesh to a medium sized bowl, reserving skins.  In another bowl, add brown sugar and cream cheese and the rest of the spices and mash with a fork or rubber spatula.

 

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely.  Add the filling back to the potato skins and place back in Dutch oven.  Bake for 15 minutes or until golden brown.