Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes

4 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
lepowers
Recipe by  lepowers

“With the addition of cream cheese, they are very creamy and not overly sweet.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
  3. Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
  4. Bake until sweet potatoes are heated through, 15 to 20 minutes.

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Reviews (4)

Rate This Recipe
*~Lissa~*
7

*~Lissa~*

Yummers! Even hubby gave this 5* and he's not usually a fan of nuts in his dinner or of sweet side dishes. I reserved some of the nuts and sprinkled them on top of the potatoes before the 2nd bake. Soooo good!

Deb C
6

Deb C

My husband doesn’t care for sweet potatoes so I was surprised when he not only tried it, but ate the whole thing, and rated it “5 star”. This was perfect for us, tasty and not too sweet. I made it exactly as written and wouldn't make any adjustments.

dave sticks
1

dave sticks

Very tasty. Enjoyed at David's party

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 65.8 g
  • 21%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Jan's Chipotle Roasted Sweet Potatoes

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Diced Sweet Potatoes with Onions and Garlic