A twice baked sweet potato is the perfect side with your Easter ham.



4 nicely shaped sweet potatoes, half a pkg of cream cheese, 2 Tbs of room temperature butter, 1 tsp pumpkin pie spice (or you can just use cinnamon), 1/4 cup of brown sugar


Place clean sweet potatoes on baking sheet and cook at 375-400 for about an hour or until soft when you do the squeeze test. Let cool for 10 minutes then cut off the top of each sweet potato, just under an inch and gently scrap out the insides and put in a bowl with your butter. Mash the butter and potatoes together, once you have blended the two add in the cream cheese, pumpkin pie spice and brown sugar mix well with hand mixer, food processor or blender (just pulse with blender) Put mixture back into the sweet potato shells, drizzle oil on baking sheet and bake another 10-15 minutes at 375. Sprinkle with brown sugar and pecan bits while still hot-optional.

Don't forget to send in your recipes and pictures and win tickets to the Taste of Home Cooking School April 9, you'll also be featured in the event program guide. Hurry, I need this by the end of the week.