Ingredients
4 small sweet potatoes
1/4 c. nonfat cream cheese
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
3 Tbsp. raisins
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
Electric grinder for spices, coffee, dried herbs
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
Electric grinder for spices, coffee, dried herbs
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
You're reading one of recipes available free. Full library with Gastronome.
Scrub potatoes. Bake at 450° for 1 hour or until tender. Cool slightly. Cut a lengthwise strip from top of each potato. Scoop out pulp, leaving 1/4-inch thick shells. Set shells aside. Place potato pulp in a medium bowl. Add cream cheese and next 4 ingredients. Beat at medium speed of an electric mixer until fluffy. Stir in raisins. Spoon mixture evenly into sweet potato shells. Place on ungreased baking sheet. Bake at 400° for 10 minutes or until thoroughly heated. Makes 4 servings.