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twice baked sweet potatoes with pecans

Twice-Baked sweet potatoes with Pecans

Jay
My Twice -Baked Sweet Potatoes with Pecans are made with cream cheese, brown sugar, cinnamon, and pecans .This dessert is crunchy, sweet, and makes the perfect side dish for all holiday celebrations .
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 2 People
Calories

Ingredients
  

  • 2 large sweet potatoes
  • 4 oz. cream cheese
  • 2 tbsp. butter
  • 1 tsp. cinnamon
  • ½ tsp. pumpkin pie mix
  • ⅛ tsp. nutmeg
  • ¼ cup brown sugar
  • ¼ cup chopped pecans plus couple whole pecans

Instructions
 

  • Preheat the oven to (400 degrees F - 200 degrees C). Check if your sweet potatoes are tender using a fork. Place the potatoes on a baking dish. Bake until they are soft for about 50 minutes.
  • Once cooked, open up the sweet potatoes lengthwise. Scoop out the flash of all sweet potatoes into a bowl. Leave some sweet potatoes and their skin intact.
  • Add butter, cream cheese, cinnamon, pumpkin pie spice, nutmeg, brown sugar, crushed pecans, and sweet potato flesh to the scooped flesh .Combine all ingredients until everything is mixed.
  • Scoop the mixture into the sweet potato skins. Top it with more pecans and bake for another 10 minutes.

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