Prep Information
Prep Time
20 minutes
Cook Time
90 minutes
Serves
2-4 people
Includes
Ingredients
- 3 large sweet potatoes
- 3 oz. original cream cheese
- 1 tbsp Butter Olive Oil
- 1 tbsp brown sugar
- ½ tsp ground cinnamon
- 1/8 tsp kosher sea salt
- A pinch of nutmeg
- 2-3 tbsp whole milk
- 1 tbsp Butter Olive Oil
- ¼ cup of toasted chopped pecans
- 3 pinches of cinnamon
Instructions
- Preheat oven to 375 degrees
- Scrub potatoes, dry and pierce several times with a fork. Place on a lined baking sheet and bake for 50-65 minutes or until cooked through.
- Carefully cut off a thin slice for the top of each potato (creating a lid). Scoop out the inside of each potato and place in a medium mixing bowl.
- Add cream cheese, butter oil, brown sugar, cinnamon, salt, and nutmeg into the mixing bowl. Using a fork, mash the potatoes until smooth and creamy. Add milk until potatoes are light.
- Spoon filling back into the potato skin shells. Return to the oven and bake for 10-15 minutes. Remove and top each with a small slice of butter, toasted pecans, and a pinch of cinnamon. Serve immediately.