Twice Baked Sweet Potatoes Recipe - Allrecipes.com
Twice Baked Sweet Potatoes Recipe
  • READY IN ABOUT hrs

Twice Baked Sweet Potatoes

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 20 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2005

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! :-)

 
Most Helpful Critical Review
Nov 11, 2003

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 yummy but NO oil and NO foil! Rhonda and Jake

 
Dec 06, 2004

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.

 
Nov 11, 2003

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).

 
Jan 29, 2004

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 advice of the other review and baked the potatoes at 425 degrees for 1 hour and 15 minutes.

 
Nov 25, 2005

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 400 for 1 hour, no oil, no foil. Be sure to keep a rim of potato in the skin to keep it's shape. I also added 2 TB of lemon juice, 1 TB pumpkin pie spice, changed the walnuts to pecans & topped with marshmallows. I have been asked to bring this again for Christmas. Thanks Shannon great find :)

 
Nov 26, 2008

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. It wasn't as good as fresh, but it worked out just fine, and still tastes pretty good. I used the same ingredients, mixed with a blender, folded in the nuts, now all I have to do is heat it up for tomorrow. I really prefer fresh, but if you're in a hurry and still want this recipe, canned sweet potatoes (good brand) worked out ok!

 
Nov 18, 2005

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 perfect. The nuts and vanilla add such a wonderful touch, it makes you wonder why you never tried that combo before! This year, it's the dish that everyone has requested again! Thanks a bunch to Shannon for this recipe, you've made me the sweet potato queen in my family! lol

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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