Twice baked sweet potatoes

From Taste of Home, October 2010

2 medium sweet potatoes
2 oz cream cheese
2 T sour cream
1 T butter
1/4 t salt
2 T brown sugar
1/2 t cinnamon

Scrub potatoes; pierce with a knife or fork to vent.  Bake 50-60 minutes at 425.  Cut a thin slice off the top, scoop out the pulp, leaving a thin layer with the skin, and mash.  Add cream cheese, sour cream, butter and salt. Mix well.

Spoon mixture back into potato shells.  Sprinkle with brown sugar and cinnamon.  Bake 10-15 minutes longer at 425.

Chai spiced winter squash puree

From myrecipes.com

10 c peeled butternut or other winter squash, cut in 1" cubes
2 T olive oil
1/2 t salt
1/4 t cinnamon
1/4 t pepper
1/8 t ground ginger
1/8 t ground cardamom
1/8 t cumin
dash of white pepper
dash of ground cloves
2 large shallots, peeled and quartered
1 large onion, cut in 1" pieces
1/4 c water
1 T brown sugar

Combine all but water and sugar, tossing well to coat.  Place on lined jelly roll pan and bake at 375 for 50 minutes or until tender.  Process with water and brown sugar in a food processor or blender until smooth.