Note from your blogista: today’s post is brought to you by my favorite 12 year old friend, Anne.  She takes beautiful pictures of delicious things.  And now I’m hungry.  Leave her a comment and let her know what you think of this recipe.  Much love, bloggites! -Annie

TWICE BAKED SWEET POTATOES

3 large sweet potatoes

2 oz cream cheese

2 tablespoons milk

1 tablespoon brown sugar

¼ teaspoon cinnamon

¼ cup pecans (optional)

First, preheat the oven to 425 degrees.  AFter you have done that, you need to wash the potatoes. Then lay them out on a cutting board. Cut them lengthwise next.

Lay the potatoes cut side down on a foil-lined pan. Cook them for 30-35 minutes.

When they’re done, allow them to cool for a while. When they’re cool, scoop out the insides and put them in a bowl.

Add the other ingredients to the bowl.

Cinnamon.

This smells soooooooo good.

Brown Sugar.

Yum. Need I say more?

Milk

Milk. Fine. Good.

Then mix the cinnamon, brown sugar, milk, and potato fillings until they are well blended.

Next, fill the potatoes with those ingredients. Take a spatula and smooth it out, too.

You can add pecans if you want.

Put the potatoes back in the oven for about 10 minutes.

Take them out and…

Enjoy!