Oh my goodness, it’s almost Thanksgiving! And that means, it’s almost Christmas! In my never ending quest for to-die-for holiday dishes, I so love sweet potatoes but wanted something just a little different than the usual marshmallow or streusel topped dish. These pumpkin pie baked sweet potatoes are perfect in so many ways – easy to make, can be put together the day before so won’t take much precious oven time on the big day and most importantly, to die for!
I started with three organic sweet potatoes. Not to be on a soapbox, but I try and use organic produce. Just trying to keep you all healthy! I live in a very small town, so sometimes the grocery store is doesn’t have what I need in an organic variety. Depending on what it is, I will get frozen or just wait until I go to Parker, the “big” town near us.
Wash, poke holes with a fork and bake at 400 degrees for hour.
Let cool and cut in half. Mmmm, that baked sweet potato smell!
Gather up your ingredients for the sweet potato stuffing.
A shot of my Pottery Barn leaf plates just because it’s fall and I love them! I found these on Craigslist for $10:)
Combine all stuffing ingredients. I used my hand mixer for this one.
Bake at 400 degrees for 20 – 30 minutes.
Whip up the cream cheese whipped cream while the potatoes are baking.
Let cool a bit and top with the cream cheese whipped cream. Sprinkle some cinnamon or pumpkin pie spice and enjoy!
Happy Thanksgiving to you and your family!
k
