Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

160 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
SDELATORE
Recipe by  SDELATORE

“This creamy sweet potato recipe is a huge hit with everyone. A friend served a version of these at a luncheon, and I absolutely loved it. I found some sweet potatoes in my fridge that I hadn't used and decided to try it. Everyone at work flipped over them! They're great with pork chops or steak, too!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
  3. Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
  4. Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
  5. Bake for 5 minutes, or until heated through.

Share It

Reviews (160)

Rate This Recipe
ShannonD
232

ShannonD

I tried entering another message about this recipe, but it didn't work. I'm the submitter. I've found that the reason people are having problems with the oil step is that they're putting entirely too much oil on each potato. I did the same thing last year....yikes! YOu can omit the oil and foil step, and just bake noramlly. Microwaving is fine, too, but check on them periodically so you don't over cook them. Also, the recipe should call for 1/3 to 1/2 cup of brown sugar. If you like it sweet, at 1/2 cup. Otherwise, leave it at 1/3 cup. We normally love marshmallows on our sweet potatoes, but we don't on this recipe because of all the other wonderful flavors. The marshmallows were overkill for us. Anyway, thanks for all the great suggestions and tips. I've tried a few myself, and while they're good, we prefer my original recipe (minus the oil step just because it really is time consuming to do that). Also, one more tip...leave enough flesh in the skins so they retain their shapes and are easier to work with. Removing too much flesh will leave you with a casserole in a dish! :-)

APCOOKING
142

APCOOKING

Wow! What a surprise! Really rich and filling -- and really tasty. I have two suggestions. 1) Cut back on the brown sugar a little bit. As is, it's a bit too much like dessert to compliment other menu items. 2) IMPORTANT: When scooping out the flesh from the skins, leave a little bit of the potatoe flesh there to retain the shape of the skin. I found that tracing with the spoon an oval shape of the flesh to be removed was an easy way to do this. Then I just scooped out what I'd traced out. Regarding foil or no foil, I've tried both. I think using foil is a bit better, as the skins don't risk burning at all. I do not use oil in either case. Great and surprising recipe! Walnuts are a great addition.

BLUEZFIRE
108

BLUEZFIRE

This recipe is very good. My husband and I both liked it very much. I had a small problem with the cooking time, though. An hour at 400 or 425 would have been perfect but at 350 degrees the skins were too soft to restuff properly and they weren't even close to being done after an hour (when the rest of my dinner was ready to be eaten).

More Reviews

Similar Recipes

Cajun Style Baked Sweet Potato
(263)

Cajun Style Baked Sweet Potato

Baked Sweet Potatoes with Ginger and Honey
(91)

Baked Sweet Potatoes with Ginger and Honey

Classic Candied Sweet Potatoes
(91)

Classic Candied Sweet Potatoes

Twice Baked Sweet Potatoes with Ricotta Cheese
(74)

Twice Baked Sweet Potatoes with Ricotta Cheese

Baked Sweet Potatoes with Raisins and Pecans
(50)

Baked Sweet Potatoes with Raisins and Pecans

Baked Sweet Potatoes with Ginger and Honey
(39)

Baked Sweet Potatoes with Ginger and Honey

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 18.6 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Classic Candied Sweet Potatoes

>

next recipe:

Twice Baked Sweet Potatoes with Ham