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

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Our Test Kitchen puts a new twist on a classic dish, using good-for-you sweet potatoes with raisins and almonds. Pineapple juice and cinnamon round out this satisfying side.
TOTAL TIME: Prep: 70 min. + cooling Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 70 min. + cooling Bake: 20 min.
MAKES: 8 servings


  • 4 medium sweet potatoes
  • 1 can (6 ounces) unsweetened pineapple juice
  • 1/2 cup golden raisins
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup sliced almonds

Nutritional Facts


  1. Scrub and pierce sweet potatoes. Bake at 375° for 1 hour or until tender.
  2. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a small bowl, mash the pulp with pineapple juice. Stir in the raisins, brown sugar and cinnamon. Spoon into potato shells. Sprinkle with almonds.
  3. Place on a baking sheet. Bake for 20 minutes or until heated through. Yield: 8 servings.
Originally published as Twice-Baked Sweet Potatoes in Light & Tasty October/November 2007, p49

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[email protected] User ID: 6993142 261560
Reviewed Feb. 19, 2017

"Delightful and not overly sweet. My first time making a twice-baked sweet potato and not a regular potato but it won't be the last--I'm keeping this one. The only change I made was to add about 1/2-3/4 tsp. of kosher salt to the potatoes as I mashed them, but then I always add some salt to my sweet potatoes no matter the recipe. Give these a try--and not just for Thanksgiving!"

swinny User ID: 1858482 100583
Reviewed Nov. 10, 2011

"Just had this for dinner tonight. My hubby and I thought these potatoes were delicious!"

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