Twice Baked Sweet Potatoes

I am so excited to begin posting my Holiday Recipes. I usually make the same Thanksgiving and Christmas feast every year. Basically because they have already been perfected and are delicious! But also because everyone in the family is all about traditions and if I did try to change it up, they’d have my head!

I have the best Holiday memories as a child! They all involve spending time with family. When I was a little girl we would go to my grandparent’s farm in central Nebraska. There was always snow, Christmas music, decorations and lights, fun and games, lots of laughter, snow angels and forts, long walks in the cold, sitting by the fire, bedtime stories and goodies and lots and lots of amazing food! The house was full of aunts, uncles, cousins, siblings, parents, grandparents and neighbors. My grandmother always presented an amazing feast on a lovely formal set table. I still don’t know how one woman did it all!

The memories we make today aren’t the same, but just as precious! Superman and I both go crazy over the Holidays and love creating a magical experience for our little family! With keeping in mind the real reason we celebrate both Thanksgiving and Christmas!

Ah, sweet potatoes….you either love ‘em or you hate ‘em. In our family it’s pretty much divided evenly…well, especially if you open a can throw them in a dish with butter brown sugar and marshmallows. But since I have been making these lovely Twice Baked Sweet Potatoes, I’m seeing more converts!  Sweet Potatoes are healthy for you and very flavorful…give these a good try!

TWICE BAKED SWEET POTATOES

(6 – 8 servings)

4 small – medium sweet potatoes, washed and dried

1 cup sour cream, I use fat free

1/3 cup pure maple syrup

1 tsp cinnamon

Handful pecans (optional)

Handful mini-marshmallows (optional)

Heat oven to 400. Poke the sweet potatoes with a fork a couple of times and then set on the rack in the oven and bake for 1 hr. When done, remove them from the oven and allow them to cool enough for you to cut them in half length-wise and scoop out the sweet potato goodness while leaving the skin in tact. In a small bowl combine the sweet potato insides, the sour cream, maple syrup and cinnamon. Spoon or pipe into the hallowed potato skins and top with pecan or marshmallow and place on a baking sheet. Bake for 10 15 minutes or until the pecan or marshmallows are golden brown.

Enjoy!

“Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.”

Warmly, 

Mary