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.
This smells soooooooo good.
Yum. Need I say more?
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…