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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Meet the Cook: When I prepare these sweet potatoes, I like to serve them with ham. Those two different tastes always team really well. In 35 years together, my husband's eaten lots of my "accidents"! We have three children and four grandchildren. -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

189 calories: 1 each, 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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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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