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      • Potato-Leek Bisque
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      • Sweet Pea Soup
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    • Main Course >
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      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
      • Zucchini Lasagna
      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
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      • Spicy 3-Bean Vegetarian Chili
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      • Arugula & Strawberry Salad
      • Twice Baked Sweet Potatoes
      • Sweet Potato Tots
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      • Cobb Egg Salad
      • Rotisserie Chicken Salad
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      • Creamy Chilled Avocado Soup
      • Potato-Leek Bisque
      • White Bean Soup
      • Creamy Turnip Soup
      • Sweet Pea Soup
      • Easy & Quick Spicy Gazpacho
      • Mango Coconut Soup
      • Butternut Squash Soup with Pepitas
      • Pumpkin-Apple Soup
    • Appetizers >
      • Roasted Red Pepper & Cheese Spread
      • Avocado-Yogurt Dip
      • Spinach-Artichoke Dip
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      • Buttermilk Ranch Dip
      • Creamy Spinach Feta Dip
      • White Bean Dip
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      • Elegant Cheese Souffle
      • Herbed Chicken and Rice
      • Baked Salmon Dijon
      • Barbecued Chicken
      • Stir-Fried Beef & Vegetables
      • Macaroni and Cheese
      • Braised Brisket & Root Vegetables
      • Orecchiette with Broccoli Rabe
      • Zucchini Lasagna
      • Yogurt-Curry Marinated Chicken Thighs
      • Soba Noodle Stir Fry
      • Winter Vegetable Dal (Red Lentils)
      • Almond-Crusted Pork with Dipping Sauce
      • Broccoli & Goat Cheese Soufflé
      • Baked Tofu
      • Chicken with Snap Peas
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      • Smoky Barbecue Chicken
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      • Asian Noodles and Chicken
      • Herb-Rubbed Pork Tenderloin
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      • Sweet Potato Custard
      • Whole-Wheat Irish Soda Bread Rolls
      • Cranberry Orange Sauce
      • Crispy Potato Latkes & Apple Sauce
      • Arugula & Strawberry Salad
      • Twice Baked Sweet Potatoes
      • Sweet Potato Tots
      • Lemon Muffins
      • Roasted Brocolli Florets with Citrus
      • Veggie Potato Salad
      • Watermelon, Feta & Mint Salad
      • Orzo, Feta & Sundried Tomato Salad
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Twice Baked Sweet Potatoes*

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photo of finished Oatmeal Chocolate Chip Cookies recipe
Makes 6 servings. Recipe from The Neelys, Food Network.
​

​Ingredients
6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
​1/4 teaspoon ground ginger
​Fresh Cilantro (for garnish)
Salt & freshly ground black pepper
​

​Nutritional info per serving
​
Calories:  257
Total Fat:  14g
Cholesterol:  41mg
Sodium:  250mg

Total Carbs:   30g
Dietary Fiber:   4g
Protein:  3g
​Sugar:  14g

*Photo does not represent actual recipe.


Directions
  1. Preheat oven to 375° F.
  2. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
  3. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
  4. Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
  5. Garnish with cilantro leaves.
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