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Creamy Twice-Baked Sweet Potatoes Recipe
Creamy Twice-Baked Sweet Potatoes Recipe photo by Taste of Home

Creamy Twice-Baked Sweet Potatoes Recipe

Read Reviews (5)
4.8 5
Publisher Photo
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
TOTAL TIME: Prep: 1-1/2 hours Bake: 15 min.
MAKES:2 servings
TOTAL TIME: Prep: 1-1/2 hours Bake: 15 min.
MAKES: 2 servings

Ingredients

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

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.

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, at 375° for 15-20 minutes or until heated through. Yield: 2 servings.
Originally published as Twice-Baked Sweet Potatoes in Reminisce December/January 2010, p51

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.

Reviews for Creamy Twice-Baked Sweet Potatoes(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 5, 2013

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

MY REVIEW
Reviewed Dec. 10, 2011

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

MY REVIEW
Reviewed Nov. 10, 2011

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

MY REVIEW
Reviewed Dec. 26, 2010

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

MY REVIEW
Reviewed Dec. 23, 2010

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

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