Twice Baked Sweet Potato Boats with a Brown Sugar Crunch Topping

Making of Twice Baked Candied Sweet Potatoes


Crunch Topping


  1. Set the oven to 400 degrees and bake the sweet potatoes for about 40 minutes
  2. When the potatoes have cooled, slice them in half and scoop out the inside, reserving the shells for later
  3. Place the cooked sweet potato in a large bowl, and add the cream cheese, sugar, butter, cinnamon and nutmeg – Mix well
  4. Place the shells on a baking sheet, and fill each with the sweet potato mixture
  5. To crush your cereal, place the cereal in a zip-tight bag and crush it with a rolling pin or something heavy
  6. Add the sugar, and the pecans, and shake the bag to mix
  7. Spoon the topping onto each sweet potato boat
  8. Add a dollop of butter to each end of the boat
  9. Bake for about 15 minutes or until the potatoes have warmed through and the topping is golden


*any leftovers can be stored in an airtight container in the refrigerator. To warm them, reheat them in the microwave or in the oven at 350 degrees for about 20 minutes or until warmed through