Twice Baked Pumpkin Pie Sweet Potatoes

Name: Twice Baked Pumpkin Pie Sweet Potatoes
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 6
Cuisine: American,
Ingredients: 6 medium sweet potatoes; 1 tbsp olive oil; 2 tsps McCormick® Pumpkin Pie Spice divided; 1 1/2 cups plain Greek-style yogurt divided; 2 tbsps butter softened; 1 tbsp packed brown sugar; 1/4 tsp salt; 1/4 tsp McCormick® Pure Orange Extract

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

1hr 10m

COOK TIME

262

CALORIES

8

INGREDIENTS

Servings: 6

Ingredients

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

KEY PRODUCTS

INSTRUCTIONS

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.