This is a twist on the classic Twice Baked Potato.   I usually would not eat Sweet Potatoes at a holiday meal, however, everyone always wanted them.  These Twice Baked Sweet Potatoes I will eat.  They are so good and not overly sweet! 

This recipe is great for a holiday meal.  It can be made a day or two in advance and stored in the fridge, with the shells filled or empty and mixture in an airtight container.

Ingredients

• 8 sweet potatoes (all about the same size)
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup brown sugar
• 2 tablespoons butter
• 1 tablespoon vanilla
•  salt and pepper to taste
• vegetable oil
• tinfoil or aluminum foil

Directions

1. Preheat oven to 350 degrees.  Bake sweet potatoes until soft, about 1 hour.  Allow to cool.  Hollow out the center of the potato and set aside.  Be sure to leave the shell in tact.
2. Lightly rub sweet potatoes with vegetable oil and wrap in foil.
3. Combine all ingredients, including pulp and mix with a hand mixer until smooth.
4. Place mixture into a pastry bag (or a zip lock bag and cut off the bottom corner) and pipe into the empty shells. 

To Serve Immediately - Place back into the oven and warm until the top is golden brown. 

To Serve Later - Preheat the oven to 350, bake until golden brown, about 20-30 minutes.