Twice-Baked Sweet Potato with Chili Oat Topping
- 2 large sweet potatoes
- 1/4 cup cream cheese
- 2 tablespoons healthy
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter, unsalted
- 6 tablespoons old fashioned rolled oats
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 350º F. Meanwhile, scrub potatoes clean and prick each potato in several places with fork. Microwave on high 8 to 10 minutes or until soft.
Cut potatoes in half lengthwise. Scoop potato flesh into medium bowl; place potato skins on rimmed baking pan. Mash potatoes; stir in cream cheese, milk, salt and pepper. Divide potato mixture back into potato skins.
Place butter in small bowl; microwave on high 30 seconds or until melted. Stir in oats, chili powder, cinnamon and cayenne. Divide oat mixture over potatoes.
Transfer potatoes to oven and bake 10 minutes or until topping is golden brown and potatoes are warmed through.