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Twice Baked Sweet Potato



6 sweet potatoes, washed                           

1 8-ounce package of cream cheese at room temperature

1/3 cup of brown sugar, packed 

½ stick of butter

1 tablespoon of vanilla extract     

½ teaspoon of salt

¼ teaspoon of pepper                           

1/3 cup of chopped pecans


Preheat oven to 450 degrees.  Bake the sweet potatoes for 45 minutes or until tender.

While the potatoes bake, mix cream cheese, brown sugar, butter, vanilla, salt, and pepper in a bowl.  Taste for salt and pepper.

Once the potatoes have been fully baked, remove from the oven and let cool.

Slice each potato lengthwise.  Using a large spoon, scoop out the flesh from the potatoes leaving a 1/4 inch of the flesh on the skin.

Mix the removed potato meat with the cream cheese mixture.  Add the pecans.  Place the mixture back into the potatoes.

Reduce the oven to 350 degrees.  Bake the stuffed potatoes for 15 minutes. Serve hot.


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