Still searching for some great Thanksgiving dinner sides? Or desserts? This one could easily go both ways. Or…in my case, it happened to be lunch. This recipe has a few steps involved but is really still pretty easy and oh so tasty. The creamy, slightly sweet filling paired with the crunchy topping is just perfect!
Preheat oven to 375 degrees F. Wash sweet potatoes and prick all over with a fork. Wrap in foil and bake for 1 to 1 1/2 hours or until tender when pierced by a fork.
When cool enough to handle, cut potatoes in half and hollow out all but ~1/4 inch border of the sweet potato flesh. Discard one skin. Place remaining three skins in a baking dish that has been sprayed with non-stick spray. Add the flesh to a food processor with 1 tablespoon butter, cream cheese, 1 teaspoon cinnamon, nutmeg, and 2 tablespoons brown sugar. Process until smooth. Spoon into the sweet potato skins.
In a small bowl, combine topping ingredients with a fork until everything is incorporated with the butter. Spoon over sweet potatoes, lightly patting down to adhere. Bake until topping is golden brown, about 10 minutes.
I made a small batch of these because there were only 2 and a half of us eating them. Just multiply all the ingredients to serve a bigger crowd!
Verdict: Delicious! Loved these for lunch, loved them as a side dish–although I can’t remember what I served them with. Hellllllo pregnant brain! Husband’s take: He liked these a lot too! And I think he was quite skeptical at first. E also inhaled them (I scooped the filling and topping out and gave it to her minus the skin). Changes I would make: None! Difficulty: Like I mentioned, a little work, but not difficulty.