A delightful twist on the classic twice-baked sweet potatoes, combining savory and sweet flavors for a perfect side dish.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and saves time later.
Line a baking sheet with aluminum foil and lightly spray it with cooking spray.
Using foil makes cleanup easier and prevents sticking.
Cut the sweet potatoes in half lengthwise and place them cut side down on the prepared baking sheet.
Cutting them in half speeds up the baking process.
Bake the sweet potatoes in the preheated oven for 30 minutes or until tender.
Check doneness by inserting a fork; it should slide in easily.
Once baked, carefully scoop out the flesh of the sweet potatoes into a mixing bowl, leaving a 1/4-inch thick shell.
Use a spoon to gently scoop without tearing the shell.
Add the cream cheese, half-and-half, milk, brown sugar, cinnamon, and black pepper to the sweet potato flesh.
Ensure the cream cheese is softened for easier mixing.
Mash the mixture until smooth and well combined.
A potato masher works best, but a fork can also be used.
Spoon the filling back into the sweet potato shells evenly.
Fill them generously for a satisfying presentation.
Return the filled sweet potatoes to the oven and bake for an additional 10 minutes or until heated through.
This step warms the filling and enhances the flavors.
Serve the twice-baked sweet potatoes warm and enjoy!
Garnish with a sprinkle of cinnamon or a dollop of sour cream for added flair.
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