Ingredients
- 6 medium sweet potatoes
- 2 tablespoons salad oil
- 1 (8 ounce) package cream cheese, softened (I used 12 oz)
- 1/3 to 1/2 cup brown sugar
- 2 tablespoons margarine
- 1 tablespoon real vanilla
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup chopped walnuts
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Rub sweet potato skins with salad oil VERY LIGHTLY with a paper
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towel. Too much oil and you won’t be able to do a thing with them!
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Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour,
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or until soft.
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Meanwhile, in a large bowl combine cream cheese, brown sugar,
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margarine, vanilla, salt and pepper.
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Cut potatoes in half and scoop flesh into the bowl with the other
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ingredients. Be sure to leave a little flesh in the skins so they
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retain a boat shape. Mix well and fold in walnuts. Spoon mixture
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into potato skins.
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Bake for 5 minutes, or until heated through.
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Three options here:
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If you want, skip the oil and foil step. Bake as directed then
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make the boats.
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Peel the potatoes and bake them, then mash them up and mix all the
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ingredients and make it a casserole! I did this, and it was MUCH
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easier!!
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Microwave the potatoes (no foil!!) and then either make the little
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boats or mash them and make the casserole.