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Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes

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lepowers

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

*~Lissa~*
7
2/12/2013

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
2/11/2013

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
5/23/2013

Very tasty. Enjoyed at David's party