Steak with Twice Baked Sweet Potatoes and Roasted Brussel Sprouts

Blake grilled us a steak to share for dinner and I made the sides. Both of these came out pretty good.

Twice Baked Sweet Potato

Ingredients:
1 Japanese sweet potato
1/4 cup cream cheese, softened
1 teaspoon cinnamon, divided
1/8 cup packed brown sugar
1 1/2 tablespoons butter, softened

Directions:
Preheat oven to 400 degrees. Pierce potato with a fork and place on an ungreased baking sheet. Bake for one hour or until tender.

Slice potato in half lengthwise and scoop out pulp. Be careful to keep skins intact. Place pulp in a large mixing bowl and mash until smooth. Add cream cheese and 1/2 teaspoon of spices. Mix well and spoon back into the potato skins.

In a small bowl, stir together the butter, brown sugar, and remaining spices. Sprinkle over the top of the potatoes.

Place potatoes skin-side-down back onto an ungreased baking sheet. Bake at 400 degrees for another 15 minutes.

Brussel Sprouts

Cut the brussel sprouts in half and brown cut side down in a little olive oil in a pan until well browned. Flip them over, and add some liquid to go halfway up the sprouts. Season with salt and pepper and cook until softened. Finish with some red wine vinegar.