Twice-Baked Sweet Potatoes from VOSKOS®

Twice-Baked Sweet Potatoes from VOSKOS®

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"The comforting aroma of cinnamon spice twice-baked sweet potatoes for a new twist on a family favorite. For a finishing touch, spoon on a fresh topping that mixes VOSKOS® Honey Greek Yogurt with zesty orange juice and peel. A sprinkle of toasted pecans adds just the right crunch."
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1 h 50 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. Line a large baking sheet with foil. Prick each sweet potato twice with a fork. Place the sweet potatoes on the prepared baking sheet. Bake for 45 to 60 minutes or just until tender. Remove potatoes from oven and let stand until cool enough to handle. Reduce oven temperature to 375 degrees F.
  2. Cut each sweet potato in half lengthwise. Scoop out the cooked pulp from six of the sweet potato halves, leaving shells about 1/4 inch thick and reserving pulp in a large bowl. Remove all the pulp from the remaining sweet potatoes, discarding skins. Add one of the containers of VOSKOS(R) Nonfat Honey Greek Yogurt, the butter, cinnamon, salt, and pepper to the pulp and mash with a potato masher until the mixture is fairly smooth.
  3. Using a spoon, fill the six shells with mashed potato mixture. Transfer the filled sweet potato shells to a foil-lined baking sheet. Bake for 20 to 25 minutes or until heated through. Combine the remaining container of yogurt with the orange peel, and orange juice in a small bowl. Top sweet potatoes with orange-yogurt mixture and sprinkle with pecans.


  • *Tip: To toast pecans, preheat oven to 350 degrees F. Spread the pecans in a shallow baking pan; bake for 5 to 10 minutes or until toasted, shaking pan once or twice.



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