Twice-Baked Creamy Sweet Potatoes

1. 1

   Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once.

2. 2

   When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the cream cheese, sour cream, butter and salt; mix well. Spoon into potato shells.

3. 3

   Place on a

4. 4

   . Sprinkle with brown sugar and cinnamon. Bake, uncovered, at 425u00b0 for 12-15 minutes or until heated through and topping is golden brown.

No nutritional information available.

No additional tips available.