Sweet potato stuffed with cream cheese

Ingredients:

• 6 sweet potatoes of equal size, peeled and scrubbed
• 4 tbsp. l. brown sugar
• 4 tbsp (60 g) butter at room temperature
• 110 g of cream cheese at room temperature
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Preparation:

1. Preheat oven to 190°C.
   
   Place the sweet potatoes on a baking sheet and bake for 1 hour until tender. Remove from the oven and let cool enough to handle.
2. Cut the potatoes and scoop out the flesh into a medium bowl, discarding the peels. Place the brown sugar, butter, cream cheese, and all the spices in another bowl and mash with a fork or rubber spatula.
3. Add the butter and cream cheese mixture to the sweet potato flesh and mix well. Place the filling back into the potato skins and place on a baking sheet. Bake for 15 minutes or until golden brown.