Kraft Recipe For Twice Baked Sweet Potatoes
Using a clean dishtowel to hold the potato in your hand use a spoon to scoop out the flesh leaving a shell.
Kraft recipe for twice baked sweet potatoes. Twice baked sweet potatoes freeze beautifully. Scoop out centers of potatoes into medium bowl leaving 1 4 inch thick shells. Preheat oven to 375 degrees f.
Remove from oven and let stand until cool enough to handle. Remove from oven and let potatoes cool slightly. To reheat arrange the leftover twice baked sweet potatoes in a baking pan and bake in a 375 f oven for 20 to 30 minutes or until at least 165 f in the center.
Cut potatoes in half length wise. Preheat oven to 425 degrees. Place leftover twice baked sweet potatoes in an airtight container and refrigerate for up to 3 days.
Add cream cheese milk sugar and cinnamon to potato flesh. Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour or until soft.
Preheat oven to 350 degrees f 175 degrees c. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Meanwhile in a large bowl combine cream cheese brown sugar margarine vanilla salt and pepper.
Just follow the instructions through step 4. Bake 30 35 minutes or until tender. Or until potatoes are heated through and nuts are toasted.