Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

168
SDELATORE 0

"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!"

Ingredients

1 h 20 m servings 200 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

168
  1. 211 Ratings

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Most helpful

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 entir...

Most helpful critical

Who are they kidding with the oiled skins?? Big disappointment! They were MUCH too soft to stuff (as we thought they might be when the recipe said to oil and wrap with foil). The filling is yu...

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 entir...

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 othe...

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 skin...

Who are they kidding with the oiled skins?? Big disappointment! They were MUCH too soft to stuff (as we thought they might be when the recipe said to oil and wrap with foil). The filling is yu...

I was assigned "sweet potatoes" this Thanksgiving and chose this recipe. I am not a huge sweet potatoes fan, but this dish was a hit at the dinner and I even liked it. But I did follow the adv...

OK, it's the day after Thanksgiving and you need to know these were the talk of the meal. More than one person told me these were the best sweet potatoes they ever had! My changes: Cooked at 40...

Me again...the sumbitter. I was in a pinch this year and I wasn't going to have time to prepare this for tomorrow like I wanted, so I used canned sweet potatoes. I can't believe I admitted that...

I made this recipe last year and received rave reviews! Even the 'non-sweet potato' folks enjoyed it. I did cut back on the cream cheese and brown sugar just a little, and found the flavor per...

This was great, but I ended up putting the mashed filling into ramekins and toasting marshmallows under the broiler. The skins were too soft to stuff, but absolutely delicious one way or the ot...