Ingredients:
- 3 extra large sweet potatoes even in size and scrubbed
- 4 Tbs brown sugar
- 4 Tbs butter, room temperature
- 3 ounces cream cheese (small box), room temperature
- 1 teaspoon Lazy Texan Seasoning
Directions
Cut the end pieces off of each sweet potato. Continuing to cut width-wise, cut the potato into thick slices, about 2 ½ inches tall. Rub the outside of the sweet potato with olive oil, including the end pieces. Spray a pan with non-stick spray. Bake at 400 degrees for 45 minutes.
Once sweet potatoes are done, scoop out the inside and put into a bowl, leaving enough of the potato next to the skin to maintain the “cup” shape. Return the cups to the baking pan.
Whisk together the cream cheese, butter, brown sugar and Lazy Texan Seasoning. Fill sweet potato cups with the mixture, using all the filling and making it come up slightly above the top of the cups. Bake the cups at 400 degrees until the filling is hot and very slightly browned, about 20 minutes.