This makes an excellent fall side dish or dessert.
4 medium sweet potatoes, rinsed
8 oz. soft cream cheese
8 oz. pecans
2 tbsp. butter
1 tbsp. vanilla flavoring
1 cup brown sugar packed
1 cup mini marshmallows
Preheat oven to 350 degrees. Poke holes 4 times, into each sweet potato with fork. Wrap sweet potatoes with aluminum foil and bake for 35 minutes. In small mixing bowl blend cream cheese, butter, vanilla, pecans, and brown sugar together well. Set aside. After 35 minutes remove sweet potatoes from oven. Carefully, using a potholder cut each sweet potato in half and push together ends to expose flesh of potato. Sprinkle marshmallows into each. Add cream cheese mixture into each potato when ready to serve. Make sure to serve while still warm. Serves 4.
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