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Twice-Baked Raisin Sweet Potatoes

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


  • 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


  • Scrub and pierce sweet potatoes. Bake at 375° for 1 hour or until tender.
  • 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.
  • Place on a baking sheet. Bake for 20 minutes or until heated through.
Nutrition Facts
Nutrition Facts: 1/2 potato equals 163 calories, 2 g fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 36 g carbohydrate, 4 g fiber, 3 g protein.
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Average Rating:
  • lshaw
    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
    Nov 10, 2011

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

  • halfstaple
    Feb 8, 2009

    No comment left