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Twice-Baked Creamy Sweet Potatoes

 Twice-Baked Creamy Sweet Potatoes
“Everyone loves twice-baked potatoes but they're even better made with sweet potatoes! The microwave helps turn ordinary potatoes into a dish fit for a holiday.” —Darlene Brenden, Salem, Oregon
2 ServingsPrep: 20 min. Bake: 15 min.


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


  • Scrub and pierce potatoes; place on a microwave-safe plate.
  • Microwave, uncovered, on high for 12-14 minutes or until tender,
  • turning once.
  • When cool enough to handle, cut a thin slice off the top of each
  • potato and discard. Scoop out pulp, leaving a thin shell. In a large
  • bowl, mash the pulp. Add the cream cheese, sour cream, butter and
  • salt; mix well. Spoon into potato shells.
  • Place on a baking sheet. Sprinkle with brown sugar and cinnamon.
  • Bake, uncovered, at 425° for 12-15 minutes or until heated
  • through and topping is golden brown. Yield: 2 servings.
Nutritional Facts: 1 serving equals 350 calories, 18 g fat (12 g saturated fat), 56 mg cholesterol, 441 mg sodium,

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Twice-Baked Creamy Sweet Potatoes (continued)

Nutritional Facts: 43 g carbohydrate, 4 g fiber, 5 g protein.