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Twice Baked Sweet Potato

 Twice Baked Sweet Potato
This nontraditional stuffed sweet potato is sure to make a statement. Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen
4 ServingsPrep: 5 min. Cook: 1 hour


  • 4 large sweet potatoes
  • 1 tablespoon Carlini Vegetable Oil
  • 2 tablespoons Stonemill Essentials Iodized Salt, divided
  • 9 ounces Little Salad Bar Flat Leaf Spinach
  • 6 ounces Southern Grove Dried Cranberries
  • 2 teaspoons Stonemill Essentials Ground Black Pepper
  • 4 ounces Specially Selected Honey Goat Cheese, crumbled


  • Preheat oven to 350°.
  • Rinse potatoes with cool water. Place on a baking sheet and drizzle
  • with oil and 1 tablespoon salt. Bake for 45 minutes or until fork
  • tender.
  • Cut a 3-inch slit in top of each potato and scoop insides into a
  • medium-sized bowl, reserve skins. Mash together with spinach, dried
  • cranberries, pepper and remaining salt.
  • Divide mixture into four portions and spoon into reserved skins. Top
  • with crumbled goat cheese and bake for 10 minutes or until cheese
  • has melted. Yield: 4 servings.