Twice Baked Sweet Potato Boats with a Brown Sugar Crunch Topping

Making of Twice Baked Candied Sweet Potatoes

5 from 1 vote

Twice Baked Sweet Potato Boats with a Brown Sugar Crunch Topping

Prep Time15

Active Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Yield:

Calories: 380cal

Author: Melissa

Cost: $10

Materials

3 large sweet potatoes baked
4 oz. cream cheese softened
1 Tbsp. brown sugar
1 Tbsp. granulated sugar
1 Tbsp. butter unsalted softened
½ tsp. cinnamon
¼ tsp. nutmeg

Crunch Topping

1 cup Honey Bunches of Oats cereal with or without almonds
¼ cup brown sugar
⅓ cup chopped pecans
2 Tbsp. Butter

Instructions

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

Notes

*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

nutrition facts are only an estimate

Nutrition