baked sweet potato gems
(1 rating)
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I found the basic recipe for these in TOH magazine, I tweeked it and made it my own. We love these with a pot roast or barbeque or anything else a sweet potato would go with. This looks like lots of work but its not. You can make these ahead of time and keep them in the frig for several days
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(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
15 Min
Ingredients For baked sweet potato gems
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2 medium sweet potatoes
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2 oz. lite cream cheese, softened
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2 tbs. lite sour cream
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1 tbs. margarine
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1/4 tsp salt
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2 tbs. brown sugar
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1/4 tsp. cinnamon
How To Make baked sweet potato gems
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1Wash sweet potatoes and dry. Grease with shortening. Place in the microwave and cook on high for about 12 minutes, turning once or until potatoes are soft.
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2When potatoes have cooled slightly but are still hot cut a boat shaped slice from the top of each potato. Scoop pulp out leaving skins intact (I use measuring spoon) and put into medium bowl.
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3Add all other ingredients and mash and mix with a fork. When pulp is smooth add it back to the potato skins. Pat tops with brown sugar and a sprinkling of cinnamon.
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4Potatoes may be refrigerated and reheated in a foil lined pan at 425 for l0 to 15 minutes or until hot. They can also be reheated in microwave.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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