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Twice Baked Pumpkin Pie Sweet Potatoes
salads sides

Twice Baked Pumpkin Pie Sweet Potatoes

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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.
  • 15m

    prep time

  • 1h 10m

    Cook Time

  • 262

    Calories

  • 8

    Ingredients

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Ingredients

6

Servings

Instructions

  • 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.

  • 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.

  • 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)

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