If you’re planning a fall harvest dinner or are beginning your Thanksgiving menu, then boy is this the recipe for you. 

In my quest to own every fall or Halloween related magazine on the planet, I came across this recipe a few weeks back.  I love sweet potatoes, but have never tried them twice-baked.  My mom makes regular twice-baked potatoes all the time and they are always SO good.  This recipe sounded delicious, but not overly sweet.  I don’t like candied yams, so I’m always a little nervous about adding a bunch of spices to sweet potatoes.  Feel free to garnish them however you like, but I thought the walnuts were just enough crunch and sweetness.  Although…if you’re of the “candy” variety, you may need a drizzle of maple syrup on top.  I won’t judge…         

Twice-Baked Sweet Potatoes
Loosely adapted from Gooseberry Patch Halloween

3 sweet potatoes
1/4 cup cream cheese, softened
1/8 cup sour cream
1 teaspoon cinnamon, divided
1 teaspoon ground nutmeg, divided
1 teaspoon ground ginger, divided
1 cup walnuts, chopped
1/8 cup packed brown sugar
1 1/2 tablespoons butter, softened

Preheat oven to 400 degrees.  Pierce potatoes with a fork and place on an ungreased baking sheet.  Bake for one hour or until tender.

Slice each potato in half lengthwise and scoop out pulp.  Be careful to keep skins intact.  Place pulp in a large mixing bowl and mash until smooth.  Add cream cheese, sour cream, and 1/2 teaspoon of each of the spices.  Mix well and spoon back into the potato skins. 

In a small bowl, stir together the walnuts, butter, brown sugar, and remaining spices.  Sprinkle over the top of the potatoes. 

Place potatoes skin-side-down back onto an ungreased baking sheet.  Bake at 400 degrees for another 15 minutes.  Serves 6.

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