baked sweet potato gems
(1 rating)
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I found the basic recipe for these in TOH magazine, I tweeked it and made it my own. We love these with a pot roast or barbeque or anything else a sweet potato would go with. This looks like lots of work but its not. You can make these ahead of time and keep them in the frig for several days
(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
15 Min
Ingredients For baked sweet potato gems
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2 medium sweet potatoes
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2 oz. lite cream cheese, softened
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2 tbs. lite sour cream
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1 tbs. margarine
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1/4 tsp salt
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2 tbs. brown sugar
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1/4 tsp. cinnamon
How To Make baked sweet potato gems
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1Wash sweet potatoes and dry. Grease with shortening. Place in the microwave and cook on high for about 12 minutes, turning once or until potatoes are soft.
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2When potatoes have cooled slightly but are still hot cut a boat shaped slice from the top of each potato. Scoop pulp out leaving skins intact (I use measuring spoon) and put into medium bowl.
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3Add all other ingredients and mash and mix with a fork. When pulp is smooth add it back to the potato skins. Pat tops with brown sugar and a sprinkling of cinnamon.
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4Potatoes may be refrigerated and reheated in a foil lined pan at 425 for l0 to 15 minutes or until hot. They can also be reheated in microwave.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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