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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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 each: 350 calories, 18g fat (12g saturated fat), 56mg cholesterol, 441mg sodium, 43g carbohydrate (25g sugars, 4g fiber), 5g protein.
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