Contest-Winning Twice-Baked Sweet Potatoes Recipe
Contest-Winning Twice-Baked Sweet Potatoes Recipe photo by Taste of Home
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Contest-Winning Twice-Baked Sweet Potatoes Recipe

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When I prepare these sweet potatoes, I like to serve them with ham. Those two different tastes always team really well. —Miriam Christophel, Battle Creek, Michigan
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 12 servings


  • 6 large sweet potatoes (3-1/2 to 4 pounds)
  • 1/4 cup orange juice
  • 6 tablespoons cold butter, divided
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground mace
  • 1/4 cup chopped pecans

Nutritional Facts

1 each: 189 calories, 8g fat (4g saturated fat), 15mg cholesterol, 69mg sodium, 29g carbohydrate (14g sugars, 3g fiber), 2g protein.


  1. Pierce potatoes with a fork. Bake at 375° for 40-60 minutes or until tender. Let potatoes stand until cool enough to handle.Cut them in half lengthwise; carefully scoop out pulp, leaving a 1/4-in. shell.
  2. Place pulp in a large bowl. Add orange juice. Melt 3 tablespoons butter; add to pulp and beat until smooth. Stuff the potato shells; place in an ungreased 15-in. x 10-in. x 1-in. baking pan.
  3. In a small bowl, combine the flour, brown sugar, cinnamon, ginger and mace. Cut in remaining butter until crumbly. Stir in nuts. Sprinkle over potatoes.
  4. Bake at 350° for 20-25 minutes or until golden and heated through. Yield: 12 servings.
Originally published as Twice-Baked Sweet Potatoes in Country Woman September/October 1996, p33

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Aquarelle User ID: 985301 132220
Reviewed Feb. 27, 2011

"I decided that the brown sugar topping might be a bit of overkill, as I was serving a ham with a brown sugar glaze as well. So I left the topping off and just baked the stuffed sweet potato skins "naked." Very good!"

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