Here is another recipe from our website, want something different for dinner? Well try this recipe for twice baked sweet potatoes. They are quick and easy to make and are a nice change to the plain potato.
Give them a try here is the recipe.
For you sweet potato lovers out there here is a recipe that is sure to please! Twice baked sweet potatoes with hickory syrup! Reminds you of a sweet potato souffle or pie, makes a nice side for a meal.
Twiced Baked Sweet Potatoes
Ingredients:
6 sweet potatoes
2 tbsp brown sugar
4oz Sutton Mill Creek Hickory Syrup your choice of flavors
4 tbsp butter
4 oz cream cheese
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ginger
Salt & ground black pepper
Directions:
Preheat oven to 375°F. Place sweet potatoes on cookie sheet and bake for 1hr or until soft. Remove from oven and let cool enough to handle. Split potatoes and remove skins to a medium sized bowl, saving the skins as shells. In another bowl, combine brown sugar, Hickory Syrup, butter, cream cheese and cinnamon, nutmeg, ginger and a pinch of salt and pepper. Incorporate all together with fork until well blended. Add the potato flesh to the butter and cream mixture above and fold in completely. Add the filling back into the potato shells and place on cookie sheet. Bake for 15 minutes or until golden brown.