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Twice-Baked Sweet Potatoes

Rated as 4.62 out of 5 Stars

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

1 h 45 m servings 423 cals
Original recipe yields 2 servings

Directions

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  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; 15.5 g fat; 65.8 g carbohydrates; 7.3 g protein; 32 mg cholesterol; 244 mg sodium. Full nutrition

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Reviews

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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 ...

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 ma...

I had to make some changes because I didn't have cream cheese or brown sugar; however, I did have marshmallows and a brown raw sugar. And that worked out for me since I am watching my diet. So...

Very tasty. Enjoyed at David's party

These were good. Next time, though I would add more brown sugar and some butter. I didn't put the filling back in the skins but served the filling in ramekins--much easier.