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Twice-Baked Sweet Potatoes Recipe

Twice-Baked Sweet Potatoes Recipe photo by Taste of Home

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I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. —Linda Call, Falun, Kansas

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Twice-Baked Sweet Potatoes Recipe

Prep: 1-1/2 hours Bake: 15 min.

Yield: 2 Servings

90 15 105

Ingredients

2 medium sweet potatoes
2 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans

Directions

Scrub and pierce sweet potatoes. Bake at 375° for 1-1/4 hours or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
In a small bowl, mash the pulp with cream cheese. Stir in brown sugar and cinnamon. Spoon into potato shells. Sprinkle with pecans. Place on a baking sheet.
Bake, uncovered, at 375° for 15-20 minutes or until heated through. Yield: 2 servings.

Nutritional Facts 1 stuffed potato equals 297 calories, 16 g fat (7 g saturated fat), 32 mg cholesterol, 100 mg sodium, 36 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Twice-Baked Sweet Potatoes in Reminisce December/January 2010, p51

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Twice-Baked Sweet Potatoes

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Reviewed on Feb. 05, 2013 by Ryszard21

Fabulous taste and texture! Well worth the time and effort!

Reviewed on Dec. 10, 2011 by home34him

My family never liked the overly sweet, sweet potato casserole, we always just baked sweet potatoes plain. EVERYONE liked this at Thanksgiving this year.

Reviewed on Nov. 10, 2011 by annsway1

Great if you have time to make these. Use your microwave if you don't. I prefer the oven because I like to eat skin and all...Yummy

Reviewed on Dec. 26, 2010 by cee-jay

We really like the potatoes prepared this way. The nuts on top burned so next time, I'll stir them into the potato mixture.

Reviewed on Dec. 23, 2010 by cee-jay

How far ahead can the potatoes be made? If I make them 2 days ahead, should I store them in the refrigerator or freezer?