Twice Baked Sweet Potato with Pecans
Yields 2 servings
2 medium sweet potatoes (about 10 ounces each)
2 tablespoons Bellisari’s Blistered Jalapeno & Fig Spread
2 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans
Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly.
Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar, cinnamon and two tablespoons of Bellisari’s Blistered Jalapeno & Fig Spread. Spoon into shells; return to pan. Top with pecans*. Bake until heated through, 15-20 minutes.