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Loaded Sweet Potato Skins

What would Thanksgiving be without sweet potatoes? I have always loved how the subtle sweetness of this favorite veggie mixed with the other flavors around the Thanksgiving table. It just blends so well with turkey, cranberry and pumpkin. Plus, now that sweet potatoes have been "cool" for a few years, everyone will love this fun updated recipe for the holiday. 


There are so many ways to prepare sweet potatoes, such as sweet potato fries or sweet potato mash, but I love to make these cute and crispy loaded sweet potato skins. Brimming with just the right amount of sweet, these are such a cute side dish that's perfect for Thanksgiving. I made mine with cream cheese, sugared pecans, and mini marshmallows, but it would also be fun to make them savory! Get creative. You could make them with cheese and baco or pizza toppings – the possibilities are endless!

And while you have your main course and sides mapped out, you can't forget about the Thanksgiving centerpiece. Be sure to dress up your Thanksgiving tablescape with a fresh arrangement from 1-800 Flowers' Thanksgiving Collection

 

 

Ingredients
  • 5 large sweet potatoes
  • 8 ounces Philadelphia Honey Pecan Cream Cheese (If you don’t have access to this, you could blend 2 tablespoons honey with 8 ounces cream cheese)
  • 1 cup mini marshmallows
  • 1 cup cinnamon sugar pecans (or regular pecans), finely chopped

 

Directions

Preheat oven to 350F

Prick sweet potatoes all over with a fork and place on parchment lined baking sheet. Bake for 60 minutes at 350F or until cooked through and soft.

Take out of oven and cut each in half lengthwise. Scoop out the center of the sweet potato, leaving a thin layer inside the peel. Place the sweet potato filling that you scoop out into a medium sized bowl and set aside.

Drizzle or spray the skins with olive oil and cook for about 5-7 minutes until slightly crispy. While skins are cooking longer, mix the cream cheese with the sweet potato filling you scooped out. Blend well.

Take skins out of the oven and fill each with a scoop of the sweet potato/cream cheese mixture. Top with pecans and marshmallows.

Bake another 10 minutes until cooked through. Broil them on high for an additional 5 minutes until the marshmallows are toasted.

Makes: 10

 

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