Twice-Baked Sweet Potatoes

4.7
(9)

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

3
3
3
Prep Time:
15 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 45 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 2 sweet potatoes, scrubbed and pierced several times with a fork

  • ¼ cup cream cheese, softened

  • 1 tablespoon brown sugar

  • 2 tablespoons chopped pecans

  • ¼ teaspoon ground cinnamon

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.

Nutrition Facts (per serving)

423 Calories
16g Fat
66g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 423
% Daily Value *
Total Fat 16g 20%
Saturated Fat 7g 35%
Cholesterol 32mg 11%
Sodium 244mg 11%
Total Carbohydrate 66g 24%
Dietary Fiber 9g 34%
Total Sugars 19g
Protein 7g
Vitamin C 7mg 35%
Calcium 122mg 9%
Iron 2mg 13%
Potassium 1032mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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