Thanksgiving Twice Baked Pumpkin Sweet Potatoes Recipes

Steps:

• 1. Preheat Oven to 400 degrees F. Clean potatoes, be sure to remove all string roots. Poke with a fork several times. (A nice way to take out your frustrations, haha.)
• 2. Line a cookie sheet with foil. Place sweet potatoes on the lined cookie sheet. Drizzle extra virgin olive oil sparingly over potatoes. (optional)
• 3. Bake @ 400 degrees F for one hour or until a fork can easily go in and out of the potato.
• 4. Remove potatoes from the oven. Leave oven on. Allow to cool for 15 minutes.
• 5. Cut potatoes in half.
• 6. Using an ice cream scoop, scoop out the meat of the potato leaving skin intact & place in a bowl. I leave a bit of the meat of potato on the edges to keep the skin from tearing. Place potatoes back on baking sheet, skin side down.
• 7. Add room temp cream cheese, butter, pumpkin or pumpkin butter, freshly grated ginger, nutmeg, cinnamon, brown sugar, and vanilla to the sweet potatoes.
• 8. Using a potato masher, combine all ingredients until you have a nice smooth mixture.
• 9. Spoon the mixture back into the potato skins. You can add a bit more fresh grated ginger to each potato if you prefer.
• 10. If preparing ahead of time, stop here and refrigerate overnight, allow to sit at room temp for 15-20 minutes before baking. If baking right away, bake an additional 20-30 minutes.
• 11. Sprinkle with optional chopped walnuts & crumbled crisp bacon. Serve hot.