Something Delicious: Praline Whipped Sweet Potatoes

photo credit : kraftrecipes.com

Here is a delicious side dish! PRALINE WHIPPED SWEET POTATOES.

For years, this was the THE DISH I would be called upon to have ready at each and every Thanksgiving meal our family shared,
but since then it has grown into a season long holiday favorite!

PRALINE WHIPPED SWEET POTATOES

• 5 large sweet potatoes
• 4 oz. cream cheese, softened
• 1 tsp. ground cinnamon, divided
• 2 cups Maple Pecan Crunch Cereal ( store brand is fine )
• 1/4 cup brown sugar, firmly packed
• 2 Tbsp. butter, softened

Preheat oven to 400*. Prick potatoes with a fork and microwave on high 15-20 minutes, or until tender.
Remove and let cool for 5 minutes. Cut each potato in half, lengthwise. Carefully, as skins are tender,
scoop out flesh into a medium sized bowl. RESERVE SHELLS FOR LATER!

Mash potatoes until smooth. Add cream cheese, and 1/2 tsp. of cinnamon - mix well. Spoon evenly
into the potato shells.

Pour cereal into a large zip lock bag and gently crush. Pour cereal into a medium sized bowl and
mix in brown sugar, butter and remaining 1/2 tsp. of cinnamon.

Sprinkle cereal mixture evenly over the top of each potato and BAKE for 15 minutes or until topping
is a golden brown.

Makes 10 servings.

TIPS:
Mashed potato mixture can be prepared and spooned into potato shells ahead of time. Cover and refrigerate up to 2 days.
When ready to serve, uncover and sprinkle with cereal topping and bake as directed.

Don't have a microwave? Preheat oven to 400°F. Prick potatoes with fork, then bake 45 min. or until tender.
Remove from oven; cool 5 min. Continue as directed.