Twice Baked Sweet Potatoes

Depending on what part of the country you're from, you might think that sweet potatoes are the yellow ones and yams are the orange ones, or vice versa.  I guess it's literally a battle of 'potato, potahto' as most people use the terms interchangeably.  So I'll be specific and say 'use the orange ones' but I bet these would be good no matter what color the potato....except maybe green. 

Sweet potatoes always conjure images of that Thanksgiving casserole with marshmallows on it, which I find I don't enjoy too much.  But have you tried a sweet potato with savory seasonings?  Sharp cheeses or curry powder or bacon?  Oh wait, on P10 we don't eat bacon so FORGET I SAID BACON.  Forget about the bacon...no bacon...have you wiped your mind of the image of the crispy juicy bacon mixed into the sweet potato?  No?  Oh sorry about that.  (don't hit me)...

This would make a great main dish or a side dish.  Even better, if you have leftovers you could freeze and wrap them up for another meal when you're tired or uninspired.

Twice Baked Sweet Potatoes

2 large orange-fleshed sweet potatoes, washed

Cream cheese

Dash of milk or cream

Sweet seasonings:  sweetener of choice, bit of cinnamon, walnuts or pecans

Savory seasonings:  a large pat of butter and 1/4 cup of parmesan cheese, sharp cheddar, curry powder

Preheat oven to 450. 

Cut the sweet potatoes in half lengthwise and lay them cut side down on a foil-lined baking sheet.  Bake for 30 minutes, or until soft.

Let the potatoes cool for about five minutes, then carefully scoop out the potato flesh into a bowl, leaving the skins intact.  Mash and mix in the cream cheese, milk and preferred seasonings to taste and then scoop it back into the skins.

Place them right side up on the baking sheet and bake for another 8 minutes or so until everything is heated through.

Serve hot.