A friend was telling me about preparing sweet potatoes this way. She didn’t have measurements or a recipe per se, so I came up with this and we all liked them.
After the potato is baked, the flesh is scooped out, leaving the shell intact. The sweet potato is mixed with butter, brown sugar and cream cheese. I added a splash of sherry but you can use vanilla extract if you want to change that.
Using my mixer, I whipped the potato until it was light and fluffy, then piped it back into the potato shell. Sprinkle the top with pecans and bake until the potato is hot and ready to serve.
Handle the potato gently as you scoop out the flesh and refill it because the peeling was rather thin and delicate.
I’m definitely planning on serving this again during the holidays.