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Twice Baked Sweet Potatoes

Rated as 3.38 out of 5 Stars

"These twice baked tubers are both sweet and spicy."
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servings 335
Original recipe yields 4 servings


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place potatoes on baking sheet and bake until just softened, about 1 hour. Allow to cool for 15 minutes.
  3. Slice off 1/2 inch lengthwise from tops of potatoes. Scoop out pulp, leaving 1/4 inch thick shells. Reserve 4 shells; discard remaining 2. Mash pulp.
  4. In a small skillet, melt butter over medium heat. Add onion; cook until softened, about 8 minutes. Add brown sugar, zest, salt, cumin, cinnamon, pepper and allspice. Cook until sugar melts, about 2-3 minutes.
  5. Combine onion mixture with mashed sweet potatoes. Stir in sour cream and cilantro.
  6. In bowl with mixer on high speed, beat egg whites until soft peaks form. Gently fold whites into sweet potato mixture.
  7. Spoon or pipe mixture back into shells. Place on baking sheets; bake until filling is just set and tops begin to brown, about 15 to 20 minutes.

Nutrition Facts

Per Serving: 335 calories; 14.7 46.5 5.9 37 663 Full nutrition

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Read all reviews 5
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I prefer either plain baked sweet potatoes or with brown sugar and marshmellow. some folks might enjoy this. I didn't and won't make again even though we love yams and sweet potatoes.

My whole family loved this dish - and they don't normally like sweet potatoes at all. My step dad ate his skin and all!

For me, I think there was just too much going on. The sweet of the potatos, the savory of the mixture and the citrus of the orange peel was just...overwhelming. Guess I prefer something a litt...

There was not enough of any one seasoning group to be anything but bland

I had to exchange a few ingredients for some others so mine turned out more sweet than anything but we really enjoyed it!