Real Recipes From Real Home Cooks ®

twice baked sweet potatoes

(1 rating)
Recipe by
Shannon Delatore
Champaign, IL

This isn't the sweet potatoes our grandmas made, with marshmallows. This is a sweet & savory dish and people will love it! It can be made as directed, or also made into a casserole, which is way easier! If you choose to make a casserole, just don't fill the skins with the filling. Place it into a casserole dish for the second "bake" session in the oven. I make these for Thanksgiving every year, and at least once or twice throughout the year. This is a personal recipe of mine and you can also find it on allrecipes.com

(1 rating)
yield 6 -12
prep time 10 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For twice baked sweet potatoes

  • 6 md
    sweet potatoes
  • 8 oz
    philly cream cheese
  • 1/3 c
    brown sugar, firmly packed
  • 2 Tbsp
    margarine
  • 1 Tbsp
    pure vanilla extract
  • 3/4 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/3 c
    chopped walnuts

How To Make twice baked sweet potatoes

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Poke potatoes with a fork and wrap with foil.
  • 3
    Bake for 1 hour OR UNTIL SOFT. The size of the potato will cause the baking time to vary.
  • 4
    In a large bowl, combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
  • 5
    Cut potatoes in half and scoop flesh into the bowl with the other ingredients, leaving a little flesh behind so that the skins retain their shape. Mix well.
  • 6
    Fold in walnuts.
  • 7
    Spoon mixture into potato skins.
  • 8
    Reheat in oven for 10 minutes, or until heated through.
  • 9
    If you choose to make this into a casserole, just scoop out all of the flesh and then enjoy the skins or do whatever you want with them (ours go into the freezer, in small bits, and the dog enjoys them as treats), then place everything into a casserole dish and reheat in oven for 10 minutes, or until heated through.

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