Let me start off saying that my cooking experience growing up consisted of burnt hamburger helper and soggy mac n cheese. Just about the only thing I felt comfortable "cooking" was Hungry Jack Mashed Potato Flakes. No joke. I LIVED off of them. Probably the main reason I was a little "plumpy" in High School. Sad, but true. I did not start cooking until I met my husband in college and he taught me--- yes, you read that right--- HE taught ME. Now, I make every meal... except meat... I just was not programmed to tell when a piece of meat is "done"...
I do not like sweet potatoes; or at least I THOUGHT I did not like them. In our family, we did not try anything new lol. My mom did not like sweet potatoes, so we did not eat it. My husband made me swear never to do that to our children (I even think he wanted to somehow work it into our wedding vows...) and so far, I have followed his wishes. So when our commissary had a sale on sweet potatoes, I stocked up. I'm all about making Baby Gray's baby food this time around so that was my main focus. Then the hubby came home all excited because he saw sweet potatoes on the counter and thought I was making them for US. He gave me that "sad puppy dog eyes" that I cannot resist so I quickly looked up something that would make the sweet potatoes seem like candy to me. I came across a "Twice Baked Sweet Potato" recipe from the food network (original recipe HERE). It sounded good so I decided to give it a whirl. IT. WAS. AMAZING. I made some modifications so here is my recipe:
Ingredients
- 4-6 sweet potatoes, even in size and scrubbed
- 4 tablespoons brown sugar
- 4 tablespoons butter, room temperature
- 4 ounces cream cheese, room temperature
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- mini marshmellows
- Salt and freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Place sweet potatoes (stabbed with a fork & wrapped in foil) on sheet tray and bake for 35-45 min (mine were bigger so it took almost 50 min) or until soft. Remove from oven and let stand until cool enough to handle.
Reduce oven temp to 375 degrees F.
Split potatoes and remove the flesh to a medium sized bowl; toss skins. In another bowl, add brown sugar, butter and cream cheese and the all 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. Put the filling into 6 Corningware ramekins and place on a half sheet tray. Bake for 10 minutes, add marshmellows and bake an additional 5 min... or until golden brown.
SERVES: 6 (SIDE); Calories: 257; Total Fat: 14 grams; Saturated Fat: 8.5 grams; Protein: 3 gram; Total carbohydrates: 30 grams; Sugar: 14 grams; Fiber: 4 grams; Cholesterol: 41 milligrams; Sodium: 250 milligrams
These were delicious! I froze a couple so we'll see how they turn out when re-heated... GOOD LUCK!!!
Place sweet potatoes (stabbed with a fork & wrapped in foil) on sheet tray and bake for 35-45 min (mine were bigger so it took almost 50 min) or until soft. Remove from oven and let stand until cool enough to handle.
Reduce oven temp to 375 degrees F.
Split potatoes and remove the flesh to a medium sized bowl; toss skins. In another bowl, add brown sugar, butter and cream cheese and the all 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. Put the filling into 6 Corningware ramekins and place on a half sheet tray. Bake for 10 minutes, add marshmellows and bake an additional 5 min... or until golden brown.
SERVES: 6 (SIDE); Calories: 257; Total Fat: 14 grams; Saturated Fat: 8.5 grams; Protein: 3 gram; Total carbohydrates: 30 grams; Sugar: 14 grams; Fiber: 4 grams; Cholesterol: 41 milligrams; Sodium: 250 milligrams
These were delicious! I froze a couple so we'll see how they turn out when re-heated... GOOD LUCK!!!
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