Save on Pinterest

Creamy Twice-Baked Sweet Potatoes

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: 15 min. Bake: 1 hour
  • Makes
    2 servings

Ingredients

  • 2 medium sweet potatoes (about 10 ounces each)
  • 2 ounces cream cheese, softened
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chopped pecans

Directions

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly.
  • Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.
Nutrition Facts
1 stuffed potato: 297 calories, 16g fat (7g saturated fat), 32mg cholesterol, 100mg sodium, 36g carbohydrate (18g sugars, 4g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Sue
    Nov 29, 2019

    I made these for Thanksgiving, everyone told me they were the best sweet potatoes they had ever eaten. Easy and so good.

  • Amy
    Dec 24, 2017

    Excellent!The 2nd time I made these, I left out sugar to get the natural sweet potato taste and again, it was excellently awesome tasting!!! :)

  • dschultz01
    Nov 23, 2014

    Excellent way to eat sweet potatoes! The skins are not as resilient as russet potatoes, so it was kind of difficult to refill the very thin skins, but they still turned out great! Also, I made the mistake of baking them on aluminum foil, which ended up on the dinner plate with the potato because it was not coming off! : )

  • dreamalyttledream
    Nov 6, 2014

    Yummmy!!!

  • Ryszard21
    Feb 5, 2013

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

  • angelasandoval
    Feb 2, 2012

    No comment left

  • home34him
    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.

  • annsway1
    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

  • cee-jay
    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.

  • cee-jay
    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?