Twice-Baked Baby Sweet Potatoes

Twice-Baked Baby Sweet Potatoes

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Buttery baby sweet potatoes make for a perfectly portioned side dish.

  • 2 Pounds Baby Sweet Potatoes
  • 2 Tablespoons Butter (Melted)
  • 4 Ounces Cream Cheese (Softened)
  • 3 Tablespoons Brown Sugar
  • 1/2 Teaspoon Pumpkin Pie Spice
  • 1/4 Cup Chopped Parsley
  • 1/4 Cup Chopped Tomato
  • 1/2 Cup Crumbled Feta
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  1. Preheat oven to 375 degrees.
  2. Place sweet potatoes onto parchment paper lined baking sheet. Poke each a few times with a knife. Place in oven 50 to 60 minutes until fork-tender. Remove from oven and let stand until cool enough to handle.
  3. Halve potatoes lengthwise. Scoop out flesh, leaving skins intact, and add to medium-size bowl. Mash with potato masher until mostly smooth. Add butter, cream cheese, brown sugar, and pumpkin pie spice. Season with kosher salt and pepper.
  4. On same parchment paper lined baking sheet, arrange sweet potato skins cut side up. Spoon flesh back into skins. Place back in oven 15 to 20 minutes until hot.
  5. Remove from oven. Transfer to serving platter. Garnish with parsley, tomatoes, and feta.
  6. Serve warm
  7. Serves 8
  8. Prep Time: 20 Minutes Cook Time: 80 Minutes Total Time: 100 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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