Mix the tender flesh of baked sweet potatoes with yogurt, brown sugar and pumpkin pie spice. Return to the sweet potato shells before baking again for a side dish that's perfect for holiday dinners. Recipe courtesy of McCormick.
Twice Baked Pumpkin Pie Sweet Potatoes
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Makes 6 servings
6 medium sweet potatoes
1 tablespoon olive oil
2 teaspoons McCormick Pumpkin Pie Spice, divided
1 1/2 cups plain Greek-style yogurt, divided
2 tablespoons butter, softened
1 tablespoon packed brown sugar
1/4 teaspoon salt
1/4 teaspoon McCormick Pure Orange Extract
1. Preheat oven to 350°F. Rub sweet potatoes all over with oil. Place on parchment paper-lined baking sheet. Sprinkle sweet potatoes evenly with 1 teaspoon of the pumpkin pie spice. Bake 55 minutes or until tender. Cool sweet potatoes slightly.
2. Make a lengthwise slit along top of each sweet potato with small knife. Squeeze ends of each sweet potato towards the middle to push the flesh out of the top. Use a spoon to scoop the flesh, leaving enough in the skin to keep the shells intact. Mix sweet potato flesh, 3/4 cup of the yogurt, butter, brown sugar, remaining 1 teaspoon pumpkin pie spice and salt in medium bowl until well blended. Spoon mixture into sweet potato shells, mounding slightly. Gently press sides of sweet potatoes together.
3. Bake 10 to 15 minutes or until browned and heated through. Meanwhile, mix remaining 3/4 cup yogurt and orange extract. Serve sweet potatoes with dollop of yogurt mixture and a sprinkle of additional pumpkin pie spice.
Nutrition Information Per Serving: 262 Calories, Total Fat 6g, Saturated Fat 3g, Cholesterol 10mg, Sodium 221mg, Carbohydrates 42g, Fiber 6 g, Protein 10g
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